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Categories: Sides, Vegetarian

Creamy mashed potatoes

Creamy mashed potatoes
Kirk McKoy/Los Angeles Times

Apparently there are people on the planet who actually think you can serve turkey without potatoes. These are the same traitors who would trot out a cheesecake instead of a pumpkin pie. Traditions are traditions, and potatoes are not just ... Read more

Total time: 30 minutes | Serves 10 to 12
Note: Super-creamy mashed potatoes: Rather than boiling the potatoes, steam until soft, about 15 minutes. Add 1 cup mascarpone cheese to the milk and cream.
  • 4 pounds Yukon gold or russet potatoes
  • Sea salt to taste
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter, softened, cut up
  • Freshly ground white pepper to taste

Step 1Peel the potatoes and cut into chunks. Place in a large pot and add cold water to cover. Add about 1 teaspoon salt. Cover and bring to a boil over high heat. Uncover, reduce the heat slightly and cook at a steady boil until a test chunk can be easily mashed with a fork, about 10 to 15 minutes.

Step 2While the potatoes cook, combine the milk and cream in a small saucepan and bring just to a simmer. Set aside in a warm spot.

Step 3Drain the potatoes well in a colander. Return to the pot and add the butter. Mash until fairly smooth. Gradually mash in the milk-cream mixture. Season with additional salt as needed and white pepper to taste.

Each serving:
223 calories; 3 grams protein; 27 grams carbohydrates; 2 grams fiber; 12 grams fat; 7 grams saturated fat; 35 mg. cholesterol; 65 mg. sodium.
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