Ingredients
Scale
- 2 lbs Russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup whole milk or heavy cream
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 2 cloves roasted garlic (optional)
Instructions
- Peel and chop the Russet potatoes into even chunks.
- Place the potato chunks in a large pot with cold salted water. Bring to a boil over medium-high heat and cook until fork-tender (about 15-20 minutes).
- Drain the potatoes well, then return them to the pot over low heat for 1-2 minutes to evaporate excess moisture.
- Add the unsalted butter and allow it to melt completely before mixing in the milk or cream. Mash until smooth.
- Season with salt and pepper to taste, adjusting as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg