Classic Mashed Potatoes |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 to 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 lb russet potatoes, peeled and cut into 2-inch pieces | 2 tsp salt, plus more, to taste | 8 Tbs (1 stick) unsalted butter, cut into small pieces |
| 1-1/4 cups half-and-half, heated | freshly ground wite pepper, to taste | |
| 1 | Put the potatoes and the 2 tsp salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander. |
| 2 | Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a lare spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. |