Mashed Potatoes

Total Time:
1 hr
15 min
45 min
  • 4 medium russet potatoes (about 2 pounds), scrubbed
  • Kosher salt and freshly ground black pepper
  • 1/4 cup unsalted butter
  • 3/4 cup whole milk
  • Freshly grated nutmeg, optional
  • 1. In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower heat to maintain a simmer and cook until fork tender, about 45 minutes. Drain potatoes and return to pan. Shake pan over medium heat to dry potatoes, about 1 minute.

  • 2. Halve potatoes crosswise. Working in batches, press through a ricer, cut side down, into a bowl. Discard skins, and repeat with remaining potatoes. Immediately stir butter into warm potatoes. (Alternatively, peel and mash potatoes)

  • 3. Heat milk in saucepan over medium-high heat until hot but not boiling; stir into potatoes. Season with salt and pepper to taste, and nutmeg, if desired. Serve immediately.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

Nutrition Info (per serving):
  • Calories: 206

  • Total Fat: 9 grams

  • Saturated Fat: 5.5 grams

  • Total Carbohydrate: 29 grams

  • Protein: 4 grams

  • Sodium: 181 milligrams

  • Cholesterol: 23 milligrams

  • Fiber: 2 grams

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