Ingredients
Potatoes
- 1 kg russet potatoes peeled weight, about 2 1/4 lb; buy extra to allow for peeling
- 5 tablespoons unsalted butter 70 g, softened
- 3/4 cup whole milk 180 ml, warmed; add gradually, plus a little more only if needed
- 3/4 teaspoon fine salt 4.5 g; adjust to taste
- 1/4 teaspoon ground black pepper about 0.5 g
Equipment
- 1 large saucepan or pot
- 1 Colander
- 1 potato masher or ricer
- 1 small saucepan or microwave-safe jug
Instructions
Cook and mash
- Cut the peeled potatoes into roughly 1 1/2-inch pieces. Place in a large pot and cover with cold unsalted water by about 1 inch. Bring to a boil, then reduce to a steady simmer. Cook for 15–20 minutes from simmering, until a fork enters the center of a large piece with no firm resistance.
- Meanwhile, warm the milk in a small pan over low heat or in short microwave intervals. It should be warm, not boiling. Keep the butter softened and ready.
- Drain the potatoes well. Return them to the empty pot over low heat for about 1 minute, gently shaking the pan so excess moisture evaporates without browning. Remove from the heat.
- Mash the hot potatoes with a hand masher, or pass through a ricer into the pot. Gently fold in the butter. Add about two-thirds of the warm milk, then fold in the rest as needed to make soft mounds. Avoid a food processor or blender and stop mixing once combined.
- Fold in the salt and pepper, taste and adjust if needed. If the potatoes seem too stiff, add extra warm milk a tablespoon at a time. Serve promptly.
Nutrition
Serving: 1 side serving (1/6 batch)Calories: 234kcalCarbohydrates: 31.7gProtein: 4.6gFat: 10.6gSaturated Fat: 6.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 314mgPotassium: 740mgFiber: 2.2gSugar: 2.6gCalcium: 60mgIron: 1.5mg
Video
Notes
Video credit: Preppy Kitchen’s “The BEST Mashed Potatoes Recipe” demonstrates the basic potato-cooking and mashing process. Use it for technique; this card has its own six-serving quantities, omits garlic, and seasons the finished mash rather than the cooking water.
Nutrition is an ingredient-based estimate per one-sixth of the batch using USDA SR Legacy raw russet potato composition as an approximation for 1 kg prepared potatoes, 70 g unsalted butter, 185 g whole milk, 4.5 g salt and 0.5 g pepper. The USDA potato entry includes skin, so peeling and cooking losses introduce uncertainty, especially for fiber and minerals. Figures assume all the measured milk is used and exclude any extra milk, seasoning or garnish. No claim of laboratory analysis is made.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F, and keep at 40°F or below for 3–4 days. Reheat to 165°F, adding a little milk as needed. Total cooking time includes bringing the water to a simmer and drying the potatoes; larger pots and burners vary.
