Buttery Mashed Potatoes
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 34
- Sodium
- 369
- Total: 1 hr 10 min
- Active: 10 min
Ingredients
2 pounds russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature, cut into pieces
1 cup milk, warmed
Directions
- Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are tender and a thin knife easily passes through the center, 45 to 55 minutes.
- Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in.