These classic mashed potatoes are delicious as is. But if you're in the mood for something different, try stirring some shredded sharp cheddar cheese or finely chopped fresh herbs into the finished potatoes, if you like.
3 pounds russet potatoes, peeled and cut into 2-inch chunks
1 teaspoon fine sea salt, plus more to taste
1 cup reduced-fat (2%) milk
6 tablespoons salted butter
Ground black pepper, to taste
Put potatoes into a large pot, cover with salted water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until tender, about 15 minutes more.
Meanwhile, put milk and butter into a small pot and heat over medium heat until butter is just melted and mixture is hot; cover and keep warm.
Drain potatoes and return to pot. Cook over medium heat, stirring often, until potatoes have dried out and most of the steam is gone, 3 to 4 minutes. Remove pot from the heat, add milk mixture, salt and pepper and beat with an electric mixer until smooth, about 1 minute. Alternately, mash with a potato masher until just chunky. Transfer to a large bowl and serve.
Per Serving:190 calories (80 from fat), 9g total fat, 5g saturated fat, 25mg cholesterol, 150mg sodium, 27g carbohydrates, (2 g dietary fiber, 3g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.