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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Well duh, I know it's a classic comfort food. And so easy to make. We'll start with the basics, and then add some embellishments as we go on. You can steam them, boil them or even microwave them. For this recipe, I'm going to boil them. Ingredients:
2 pounds russet potatoes or yukon gold; (do not use white rose or any waxy potato for this dish. russet potatoes or yukon gold will give you a nice fluffy mash. if you use the others, you will get glue.) |
6 tablespoons buttermilk or cream, half and half or whole milk. (i like buttermilk, it gives them a nice ting, and is lower in calories and fat.) |
3 tablespoons unsalted butter |
salt and pepper, to taste |
Directions:
1. Peel and cut the potatoes into chucks. Place into a sauce pan large enough to hold them and enough water to cover by 1 1/2 inches. Bring to a boil. Boil until the potatoes are very tender. Drain into a colander. Return the potatoes to the pan and shake gently over a low heat to dry them out. You want the water to go away so it can be replaced by some yummy butter and milk.
2. Once the potatoes are dry and look starchy, about 5 minutes; do one of the following: 1. Put the potatoes through a food mill or potato ricer; return to the pan, add the butter, whichever milk you choose, and mix well with a spoon; or 2. Mash with a potato masher in the pan until smooth, then add the butter and milk, using the potato masher, blend until smooth; or 3. Using an electric mixer, add the butter and milk and beat until smooth, this method works best with the russet potatoes, not so well with Yukon gold.
3. Add salt and pepper to taste. Top with a pat of butter, if desired.
4. Per Serving: (with buttermilk) 178 Calories; 6g Fat (4g Sat, 2g Mono, trace Poly); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 193mg Sodium.
5. *LindySez Note: Pour the milk in slowly, checking for smoothness. You may not need all of it.
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