Recipe courtesy of Michael Anthony
Recipe courtesy of Michael Anthony
Watch how to make this recipe.
Classic Whipped Mashed Potatoes
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 204
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 33 mg
- Sodium
- 351 mg
It's simple: Move quickly and keep them warm, and you'll have creamy, fluffy potatoes ready for your holiday table.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 204
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 33 mg
- Sodium
- 351 mg
Ingredients
Directions
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10m
Easy
CLASS
- Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
- Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
- Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.
