You may also like
Categories:Viewed: 71 - Published at: 3 years ago
Ingredients
- 4 medium russet potatoes (about 2 pounds), scrubbed
- Kosher salt and freshly ground black pepper
- 1/4 cup unsalted butter
- 3/4 cup whole milk
- Freshly grated nutmeg, optional
Method
- 1.
- In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover.
- Bring to a boil over high heat.
- Lower heat to maintain a simmer and cook until fork tender, about 45 minutes.
- Drain potatoes and return to pan.
- Shake pan over medium heat to dry potatoes, about 1 minute.
- 2.
- Halve potatoes crosswise.
- Working in batches, press through a ricer, cut side down, into a bowl.
- Discard skins, and repeat with remaining potatoes.
- Immediately stir butter into warm potatoes.
- (Alternatively, peel and mash potatoes)
- 3.
- Heat milk in saucepan over medium-high heat until hot but not boiling; stir into potatoes.
- Season with salt and pepper to taste, and nutmeg, if desired.
- Serve immediately.
- Calories: 206
- Total Fat: 9 grams
- Saturated Fat: 5.5 grams
- Total Carbohydrate: 29 grams
- Protein: 4 grams
- Sodium: 181 milligrams
- Cholesterol: 23 milligrams
- Fiber: 2 grams
