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Categories: Sides, Vegetarian

Creamy mashed potatoes

Creamy mashed potatoes
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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