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A simple technique to improve mashed potato flavor and texture by salting the water and drying the potatoes after cooking.
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Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs potatoes, peeled and chopped
  • 1 tbsp salt (for cooking water)
  • 4 tbsp butter
  • 0.5 cup milk or cream

Equipment

  • large pot
  • Potato masher

Method
 

  1. Place potatoes in a pot and cover with cold salted water.
  2. Bring to a boil and cook until just fork-tender.
  3. Drain potatoes immediately and return to hot pot.
  4. Cook over low heat briefly, shaking pot to release steam.
  5. Mash with butter and milk until fluffy.

Nutrition

Calories: 210kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 240mgPotassium: 780mgFiber: 4gSugar: 2gVitamin A: 8IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Notes

Drying potatoes briefly after draining prevents watery and gluey mashed potatoes.

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