Creamy Mashed Potatoes
My Dad made the best mashed potatoes. Creamy smooth, and buttery with the perfect amount of moisture. He always thinned his mashed potatoes with milk, but I rarely buy milk, so I like to use half & half. In the USA, my favorite potatoes for mashing are Russet potatoes. High starch, low moisture potatoes that are light and fluffy when baked.
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Servings: 2
Calories: 334kcal
Ingredients
- 1/2 Pound Russet Potatoes Peeled, 1-inch dice
- 1/4 Cup Unsalted Butter
- 1/4 Cup Half & Half
- 1/2 Teaspoon Salt Plus extra salt for the boiling water
- 1/2 Teaspoon Black Pepper
Instructions
- Place diced potatoes in a small pot covered in salted water over high heat. Water should have enough salt to taste like the ocean. Bring to a boil, reduce heat, and cook at a low boil until a knife pierces the potato easily. Approximately 20-minutes. Drain the potatoes and return to the pot over low heat. Let the potatoes steam uncovered for about 1-minute to evaporate some of the excess moisture.
- Combine all the other ingredients in a small pot and bring to a simmer, stirring frequently so it doesn't burn. (or microwave until steaming hot).
- Add the hot liquid to the potatoes and use a hand masher, mash the potatoes until smooth, about 1-minute
Nutrition Facts
Creamy Mashed Potatoes
Amount Per Serving
Calories 334
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Cholesterol 72mg24%
Sodium 603mg26%
Potassium 512mg15%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 816IU16%
Vitamin C 6mg7%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.