Recipes and Cooking Classic Mashed Potatoes 5.0 (1) These mashed potatoes turn out fluffy, buttery, and creamy every time. Need a flavor change? Try adding garlic. Or to make your mash lower in carbs, try our variations for celery root puree or cauliflower mash. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 40 mins Servings: 10 Jump to Nutrition Facts Ingredients 3 pound russet, Yukon Gold, or red potatoes, peeled* and cut into 2-inch pieces ¼ cup butter ½ - ¾ cup milk, whipping cream, or half-and-half 1 teaspoon salt ½ teaspoon black pepper Directions In a 4- to 5-qt. Dutch oven cook potatoes, covered, in enough lightly salted boiling water to cover 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add butter. Let stand, uncovered, 2 to 3 minutes. Meanwhile, in a small saucepan heat milk over low heat until very warm. Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the 1/2 cup warm milk, the salt, and pepper. Gradually stir in additional milk until potatoes reach desired creaminess. Serves 10. Tips *TIP If you leave peels on the potatoes, use a potato masher rather than a mixer to mash the potatoes. Garlic Mashed Potatoes Cut off tops of two garlic bulbs and place on foil. Drizzle with olive oil, wrap with foil, and roast 35 to 40 minutes at 400°F. Remove cloves; mash. Prepare potatoes as directed, except mash or beat in roasted garlic and 4 oz. cream cheese (cut into small cubes) with the butter. Stir in warm milk, 1/3 cup chopped green onions and, if desired, 1/3 cup roasted red peppers, drained and chopped. Celery Root Puree In a large saucepan combine 3 lb. celery root, peeled and cut into 1/2-inch cubes, 4 garlic cloves, and 2 tsp. kosher salt. Add enough water to cover. Bring to boiling. Reduce heat; simmer, covered, 12 to 15 minutes or until tender; drain. Puree mixture with 1 cup cream and 1/2 cup butter in a food processor until smooth. Season to taste. Mashed Cauliflower In a large covered saucepan steam 4 cups cauliflower florets in a steamer basket over a small amount of boiling water 4 minutes or until fork-tender. Transfer cauliflower to the bowl of a food processor. Add 1/4 cup sour cream, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt. Cover and process until smooth. Season to taste. Rate it Print Nutrition Facts (per serving) 226 Calories 8g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 226 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 293mg 13% Total Carbohydrate 37g 13% Protein 4g Vitamin C 13mg 65% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.