Perfect Mashed Potatoes
40 min serves 6-8
Perfect Mashed Potatoes
We like to use Yukon gold potatoes instead of the more commonly used — russets — which are more starchy. Use a potato ricer, then follow up with a potato masher (also great for making guacamole!) This gives the potatoes such a creamy texture that your guests will be asking how many cups of heavy cream you used.
Ingredients:
- 2 pounds medium Yukon gold potatoes (about 6 medium), peeled and cut into 2 pieces
- 2 T Minor’s low sodium chicken stock soup base or 2 chicken bouillon cubes
- 2 T plus 1 t kosher salt, divided
- 1 stick salted butter, sliced into tablespoons at room temperature, plus additional for serving
- 3/4 C whole milk or half and half
- 1/8 t white pepper
- 1/2 T dried parsley
- 1/8 t ground black pepper
Equipment:
- Potato ricer
- Potato masher
- Place the potatoes in a large saucepan and cover with cold water. Add Minor’s or bouillon and salt. Bring to a boil the reduce to a steady simmer. Cook until tender, about 20 to 25 minutes. Test to make sure they are done by inserting a paring knife through one of the potato pieces.
- Drain potatoes and return to the pan, uncovered. Turn off the heat and let the potatoes sit in the pan for 5 minutes which will help evaporate any additional cooking liquid.
- While the potatoes are cooling place the milk or half and half in a microwave safe bowl for about 1 to 2 minutes, until very warm.
- Pass warm potatoes through the ricer, adding the cream and butter in 2 batches. Mash as you go until you reach the desired consistency, too much liquid will make the potatoes too loose. Mash in remaining 1 t salt white and black pepper, and parsley.
- Place finished mashed potatoes in a serving bowl and top with additional butter pats if desired.
Amount per 152g
-
6-8g
1 serving
-
217kcal
Calories
-
2.95g
Protein
-
407mg
Sodium
-
2.1g
Fiber
-
12.45g
Fat
-
24.45g
Carbohydrates
-
2.26g
Sugar
Nutrition is approximate, data retrieved from happyforks.com