Can potatoes be fluffy, creamy and light in fat at the same time? Absolutely - when its Perfect Mashed Potatoes.
2 pounds russet, Yukon gold or long white potatoes
1 tablespoon salt, plus more to taste
1 cup fat free milk
4 tablespoons butter
1 teaspoon dill weed
1/4 teaspoon freshly grated ground pepper
1/4 teaspoon freshly grated nutmeg
Peel and cut the potatoes into 1-1/2-inch thick slices. Place in medium saucepan. Cover with cold water and add salt; bring to simmer. If using potato ricer, fill another saucepan or bottom of double boiler with water and place over low heat. Simmer potatoes until knife easily slips in and out of them, 20 to 25 minutes. Drain potatoes in colander.
Place milk in small saucepan set over medium-high heat. If using electric mixer fitted with paddle attachment, transfer hot, drained potatoes to bowl of electric mixer and on medium-low speed, mix until most lumps have disappeared, about one minute. Add butter; mix until blended. On low speed, add hot milk in slow stream, and then add pepper, nutmeg and salt to taste. Mix to combine.
If using a potato ricer, place heat-safe bowl or top of double boiler over pan of simmering water. Press hot, drained potatoes through ricer into bowl. Stir potatoes with wooden spoon until smooth, about one minute. Using whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg and salt to taste; whisk to combine.
Recipe makes 4 servings.
- Garlic-Roasted Mashed Potatoes: Wrap a small head of garlic in aluminum foil, place in oven at 400-degrees for 45 minutes. When cool, peel roasted garlic and add to potatoes, to taste, while mashing.
- Garlic Mashed Potatoes: Add three smashed garlic cloves to milk. Cover and simmer until garlic is soft, about 20 minutes. Add milk and garlic directly to potatoes and mash.
- Herb Potatoes: Add fresh herbs of choice to mashed potatoes.
- Mashed Potatoes and Root Vegetables: Substitute five ounces cooked carrots, sweet potatoes, celery root or turnips for six ounces potatoes.
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