Mashed Potatoes
- Total Time
- 45 minutes
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Ingredients
- 1½pounds baking potatoes
- 1½teaspoons salt
- 7tablespoons butter, chilled
- 1cup milk, heated
- Salt to taste
- Dash nutmeg (optional)
Nutritional analysis per serving (4 servings)
350 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel potatoes, cut into quarters and wash thoroughly. Put in a saucepan and cover with cold water. Add 1½ teaspoons salt. Bring to boil and boil until cooked, about 15 to 18 minutes, or until you can slip the tip of a knife into a potato. Don't overcook.
- Step 2
Drain water and rapidly push potatoes through a food mill; they must stay hot. Return potatoes to saucepan and put on a very low flame to dry the potatoes for about eight minutes, moving with spatula. Add butter in pieces. Be sure butter is cold and hard. Beat vigorously with a wooden spoon to make the puree light and white. Then add very hot milk in small quantities, working with spoon and wooden spatula until totally absorbed and smooth. Do not boil after this step. Add a dash of nutmeg. Add salt if necessary. Serve as soon as possible. Once prepared, the puree should not be reheated
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