Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes.

Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)

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

For Variations:

Add:

Prepared horseradish

Blue cheese

Roasted garlic

Chopped fresh herbs

Prepared pesto

Real bits of bacon

Use olive oil instead of butter

Prepared wasabi

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Mashed Potatoes

Recipe courtesy of Tyler Florence

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Sour Cream Mashed Potatoes

Recipe courtesy of Ina Garten

Mashed Potatoes

Recipe courtesy of Vincent Scotto

Mashed Potatoes

Recipe courtesy of Debi Mazar|Gabriele Corcos

Mashed Potatoes

Recipe courtesy of Sandra Lee

Mashed Potatoes

Recipe courtesy of Union Square Cafe

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories