8 servings
The key to avoiding lumps in your mashed potatoes actually has more to do with the kind of spud you start out with than the style of masher you use. Russets tend to make fluffy mashed potatoes, and Yukon Golds yield a silky texture.
Ingredients:
3½ pounds Russet or Yukon Gold potatoes, peeled & quartered
1 teaspoon salt plus more for
cooking
4 tablespoons (½ stick) butter, cut into pieces
¾ cup milk (or half-and-half)
1. Place potatoes in a 3-quart saucepan and cover with salted water. Bring to boil over high heat; reduce heat to medium. Cook potatoes until fork-tender – about 30 minutes. Drain and return potatoes to saucepan.
2. Add half of the butter. Using a potato masher, mash butter into potatoes until well combined. Add the milk and salt. Mash together until light and fluffy.
3. Transfer potatoes to serving bowl and stir in remaining butter. Serve immediately.
Calories………………… 316
Protein………………… 5g
Fat……………………... 14g
Carbohydrates…………. 44g
Fiber…………………… 3g
Sodium………………… 383mg
Cholesterol…………….. 39mg
Originally from Country Living, November 199?