Is is my fool-proof recipe for mashed potatoes. Perfected after dozens of trials, I determined the perfect balance of milk, butter, and potatoes to create a rich, creamy side dish that is the perfect side to a holiday dinner.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
2267g / 5 pounds red potatoes
If desired, peel the potatoes. (I happen to like the skins, so I keep them on. It's also less work.)
Chop potatoes into 1 to 2 inch thick slices. Place sliced potatoes in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room.
Bring to a boil over high heat until potatoes are tender, about 30 to 45 minutes.
Once tender, drain potatoes and place in a large mixing bowl.
12 tablespoons (1 ½ sticks) butter
340g / 1 ½ cups milk
1 tablespoon sea salt, or to taste
1 teaspoon pepper, or to taste
Add butter, milk, salt, and pepper to potatoes. Using an electric hand mix, beat the living daylights out of the potatoes until they are smooth and creamy, about 3 minutes. Adjust seasonings to taste.
From MakeBetterFood.com. . (makebetterfood.com/recipes/mashed-potatoes/). Adapted from Cook's Illustrated. The New Best Recipe. (America's Test Kitchen, 2004.) p. 186-188.
If desired, peel the potatoes. (I happen to like the skins, so I keep them on. It's also less work.)
Chop potatoes into 1 to 2 inch thick slices. Place sliced potatoes in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room.
Bring to a boil over high heat until potatoes are tender, about 30 to 45 minutes.
Once tender, drain potatoes and place in a large mixing bowl.
Add butter, milk, salt, and pepper to potatoes. Using an electric hand mix, beat the living daylights out of the potatoes until they are smooth and creamy, about 3 minutes. Adjust seasonings to taste.
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