- Servings : 4-5
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This information is per serving.
Calories from Fat75
Serving Size:About 1 cup (170g)
Mashed potatoes, also called whipped potatoes, is a popular accompaniment for meat, chicken, and fish and have up to 70 percent less calories than fried potatoes.
Russet potatoes have a high glycemic index due to the starch content, but are a good source of essential vitamins and minerals like vitamins C, niacin, folate, magnesium, potassium and manganese. Infant, potatoes are one of the best sources of potassium.
Adding butter and milk reduce the glycemic index which is further reduced when mashed potatoes or any potatoes are eaten with meat and vegetables.
Garlic masked potatoes can be pungent or mild. Roast (oven or pan) garlic brings out its sweetness similar to caramelizing onions.
- For a strong garlic flavor, use minced raw garlic.
- For a mild garlic flavor, while potatoes are cooking, place unpeeled cloves on a skillet over low heat. Cook, turning occasionally, until skins have browned and cloves have softened; about 7 to 10 minutes. Cool, peel, trim off end, and mince or crush.
For smooth mashed potatoes, use an inexpensive potato ricer.
- Russet, also known as baking potatoes, are typically used to make mashed potatoes. But you can use any variety of potato in this recipe.
- Margarine reduces saturated fat but can add trans fat.
Sodium value is for 1 teaspoon of Kosher salt equal to 1/2 teaspoon of table salt.
- 2 lb. (900 g) russet potatoes
- 2-3 tablespoons (30-45 ml) butter or margarine cut into pieces
- 1/4 cup (60 ml) whole or 2% milk, warmed
- 1 teaspoon (5 ml) Kosher salt or to taste
- Fresh ground black pepper to taste
- For Garlic Mash Potatoes
- 2-4 cloves fresh garlic
- 1 tablespoon (15 ml) fresh Italian parsley, minced
Method of Preparation
Wash and scrub the potatoes. Place in a pan large enough to cover the potatoes with at least 1 inch of water.
Place pan, covered, on high heat until water comes to a boil. Reduce heat and simmer 20 to 30 minutes or until potatoes are easily pierced using a fork or knife.
Drain the water. Use a fork to hold hot potatoes and remove the skin using a knife blade. You can also let cool potatoes in running water and peel by hand.
In a large bowl, mash the potatoes using a ricer or masher. Ricers produce a smoother texture. For even smoother texture, quarter the potatoes and cream using a hand mixer or stand mixer with the whisk attachment.
Stir in butter stir by hand using a large wood spoon or a mixer until incorporated.
Stir in the warm milk. Season with salt and pepper to taste.
Serve immediately or place covered bowl over a pan of simmering water to keep warm. Check water level in the pan to prevent it from drying out.
Garlic Mashed Potatoes
Add garlic and parsley to potatoes after Step 5.