Try this Mashed Potatoes recipe, or contribute your own.
Suggest a better descriptionFill a large pot halfway with cold water. Peel 4 lb. russet and 1 lb. Yukon Gold potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in 2 Tbsp. kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.
Meanwhile, heat 1 cup whole milk, 1/2 cup heavy cream, 8 whole black peppercorns, 3 sprigs thyme or 1 sprig rosemary, and 2 bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes, strain, This will add herbal flavor without coloring the liquid..
Pass potatoes through the smallest disk of a foodmill along with 1/2 cup cubed, cilled unsalted butter into large bowl. Stir in the cream mixture. Season generously to taste with kosher salt.
To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 200 | ||
Calories from Fat: 23 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 16.3mg | 1 % | |
Potassium 949.1mg | 25 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 37.3g | ||
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. |
Calories per serving: 200
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