Mashed Potatoes
fromtasteofhome.comwww.tasteofhome.com/article/how-to-make-mashed-potatoes-just-like-moms
The best mashed potatoes recipe is as simple as it is delicious. We have all the tips and tricks you need to learn how to make mashed potatoes that turn out buttery, creamy and oh-so-rich.
Ingredients
Instructions
Peel and cube the potatoes. Editor’s Tip: Cut the potatoes into uniform pieces. Uneven pieces won’t cook at the same rate and can lead to lumpy mashed potatoes. You don't want to cut them too small, either. Small pieces will cook faster, but they overcook quickly and can take on too much water.
Place the peeled and cubed potatoes in a large saucepan. Add enough water to cover. Bring the water to a boil, then reduce the heat to medium. Cook, uncovered, until you can easily pierce the potatoes with a fork, 20 to 25 minutes. Drain the potatoes. Editor’s Tip: Always start potatoes in room-temperature water instead of boiling water. Otherwise, the potatoes will overcook on the outsides and make the mash a little mushy.
In a small saucepan over medium heat, melt the butter. Stir in the milk, salt and pepper. Heat through.
Pour the warmed milk mixture over the potatoes. Mash until light and fluffy.
Nutrition
- Calories
- 168 calories
- Fat Content
- 8g fat (5g saturated fat)
- Cholesterol Content
- 22mg cholesterol
- Sodium Content
- 367mg sodium
- Carbohydrate Content
- 22g carbohydrate (3g sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 3g protein.
