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Name: Fluffy mashed Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 pounds Russet potatoes can also use Idaho or baking potatoes; 1 cup Whole milk plus more, as needed; 1/2 cup cold salted butter, cut into pats; Salt; Freshly ground pepper; 1/4 cup heavy cream more as needed (optional)

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INGREDIENTS

3 pounds Russet potatoes ; can also use Idaho or baking potatoes
1 cup Whole milk ; plus more, as needed
1/2 cup cold salted butter, cut into pats
Salt
Freshly ground pepper
1/4 cup heavy cream ; more as needed (optional)

INSTRUCTIONS

Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.

Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about 1/4 of the milk and mash until the milk is incorporated.

Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. Season as you wish.

Serve immediately or keep warm over low heat for up to 1 hour.

NOTES

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Fluffy mashed Potatoes

3 pounds Russet potatoes can also use Idaho or baking potatoes
1 cup Whole milk plus more, as needed
1/2 cup cold salted butter, cut into pats
 Salt
 Freshly ground pepper
1/4 cup heavy cream more as needed (optional)

Rinse potatoes well, then peel.  Rinse again, then cut into 1-inch chunks.  Spread evenly in the steamer, cover reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes.  A fork should slide easily into a piece and break it without effort.  Turn off the stove, carefully remove the steamer insert and drain the water from the pot.  Pour the potatoes back into the pot and spread evenly.

Let the potatoes stand until their surfaces are dry, about 3 minutes.  Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low.   Set the potatoes over low heat and mash thoroughly with a dinner fork.  Add about 1/4 of the milk and mash until the milk is incorporated.

Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear.  Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs.  Season as you wish.

Serve immediately or keep warm over  low heat for up to 1 hour.

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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 6 Servings

Calories: 199
Calories from Fat: 20 (10%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 7.3mg		2 %
Sodium 15.3mg		1 %
Potassium 957.5mg		25 %
Total Carbohydrate 41.4g		12 %
	Dietary Fiber 3g	12 %
	Sugars, other 38.4g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 199

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