These are, hands down, the best mashed potatoes I have ever had — and so very easy to make. You can also use soy milk and non-dairy butter for vegans. I make a side batch vegan-style for my brother and his friends, and they say it tastes great.
Ingredients
- 1 pound Yukon Gold potatoes, peeled and quartered
- ½ cup whole milk
- ¼ cup butter, cut into pieces
- 1 pinch ground nutmeg
- kosher salt to taste
- ground white pepper to taste
Directions
Step 1
Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.
Step 2
Bring the milk to a boil in a small saucepan over low-medium heat.
Step 3
Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 212 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat8g | 40% |
Cholesterol34mg | 11% |
Sodium201mg | 9% |
Total Carbohydrate22g | 8% |
Dietary Fiber2g | 7% |
Total Sugars2g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium39mg | 3% |
Iron0mg | 1% |
Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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