Recipe courtesy of Christian Delouvrier
World Class Mashed Potatoes
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 to 6 people
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 56 g
- Saturated Fat
- 35 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 148 mg
- Sodium
- 647 mg
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 to 6 people
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 56 g
- Saturated Fat
- 35 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 148 mg
- Sodium
- 647 mg
Ingredients
Directions
- Wash the potatoes with the skins on. Leaving them whole, place them in a large pot and fill with cold water, covering them over with 1 inch of water. Add salt and cook the potatoes for 25 to 30 minutes until fork tender.
- Drain and quickly peel the potatoes while they are still warm. Once they are peeled, pass them through a ricer. Add 1/2 of the butter and stir until completely incorporated. Using a tamis or fine metal mesh sifter, pass the potato puree once more to create a smooth texture. Place the potato puree in a pot and add the remaining butter. Over low heat, add the milk slowly, continuously mixing. Finish, by adding a pinch of salt for flavor.
- To serve, simply place on a plate as a side dish with your favorite meat and vegetables.
