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American
Classic Mashed Potatoes

Photo by: James Baigrie
Comments: 0
 

Recipe

There’s nothing more comforting than honest-to-goodness, homemade mashed potatoes, enriched with butter and whole milk. This recipe is a favorite at Foster’s and at my own table, as well.

Yield: Serves 8 to 10

Ingredients

  • 4 pounds russet potatoes, peeled and cut in half (about 6 potatoes)
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks
  • ¾ cup whole milk
  • Salt and freshly ground black pepper to taste
  • Chive Oil (recipe follows)

For the Chive Oil:

  • 1 cup chopped fresh chives
  • ½ cup chopped fresh parsley
  • 1 cup olive oil
  • 1 teaspoon salt

Directions

1. Place the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a low boil and cook, uncovered, 25 to 30 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.

2. Drain the potatoes and return them to the saucepan while still warm. Add the butter and milk and mash with a potato masher until all the butter and milk are incorporated and the potatoes are creamy. (Note: If you like smooth mashed potatoes, use an electric hand mixer instead of a masher and beat until smooth.) Season with salt and pepper; drizzle with Chive Oil, and serve immediately.

To Make the Chive Oil:

1. Place the chives, parsley, oil, and salt in the container of a blender and blend at high speed for about 3 to 4 minutes, until completely pureed.

2. Strain the mixture through a sieve, pressing with the back of a wooden spoon to remove all the fibrous threads of the chives.

3. Refrigerate in an airtight container until ready to use. Remove from the refrigerator 1 hour before serving and shake to blend thoroughly.

Variations: For low-fat mashed potatoes, omit the butter and add just enough skim milk, plain yogurt, or buttermilk, plus a few teaspoons of olive oil, to reach the desired consistency. Either way— classic or low-fat—the potatoes can be flavored with blue cheese; pureed roasted garlic; Parmesan cheese; chopped caramelized onions; cooked, crumbled bacon; or chopped fresh herbs. Different types of potatoes can also be used: try Yukon gold, new potatoes (with or without the peel), or peeled sweet potatoes.


© 2002 Sara Foster
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and on 1/8 teaspoon added salt per serving.

384kcal (19%)
48mg (5%)
32mg (53%)
109mcg RAE (4%)
596mg
35mg
4g
2g
3g
24g
26mg (9%)
542mg (23%)
9g (46%)
32g (49%)
1mg (8%)
 

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