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Creamy, fluffy mashed potatoes made without waterlogging, using gentle cooking and warm dairy for maximum flavor.
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Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs Yukon Gold or Russet potatoes, peeled and cubed
  • 6 tbsp unsalted butter, warmed
  • 3/4 cup milk or cream, warmed
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Large pot or steamer
  • Potato masher or ricer

Method
 

  1. Place potatoes in a pot with lightly salted water covering halfway or use a steamer basket.
  2. Simmer gently until fork-tender, then drain and let steam escape for one minute.
  3. Mash potatoes while hot using a masher or ricer.
  4. Add warm butter and mash gently until absorbed.
  5. Gradually add warm milk until creamy. Season with salt and pepper.

Nutrition

Calories: 240kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 420mgPotassium: 620mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

Avoid overmixing. Always add warm dairy to maintain smooth texture.

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