Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding a whole heap of fresh herbs (up to 1/2 cup each of chopped parsley and basil) and some toasted pine nuts, too.
SERVES: 4 to 6
INGREDIENTS:
- 1 3/4 to 2 lb. yellow-fleshed potatoes, peeled and cut into large chunks (11/2 to 2 inches)
- 2 cloves garlic, peeled
- Kosher salt
- 3 Tbs. unsalted butter, softened
- 1 cup milk, hot but not boiling
- Freshly ground black pepper
INSTRUCTIONS:
- Put the potatoes and garlic in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 tsp. salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
- Drain the potatoes and garlic—reserving some of the cooking water—and dump them back into the pan. Dry the potatoes over medium heat, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan.
- If using a ricer, dump the potatoes into a bowl and then rice them back into the pot set over very low heat. If using a hand masher, mash them in the pot until completely smooth.
- Using a wooden spoon, beat in the butter and then beat in the hot milk in 1/4-cup increments. If the potatoes are still too thick, beat in a bit of the cooking water until they reach the consistency you want. Season well with salt and pepper and serve right away.
PER SERVING:
170CALORIES | 4g PROTEI N | 26g CARB | 6g TOTALFAT | 4g S ATFAT |
2g MONOFAT | 0g POLYFAT | 15mg CHOL | 210mg S ODI UM | 2g FIBER
