Ingredients
- 3 pounds baking potatoes, peeled and quartered
- 3/4 - 1 cup whole milk
- 6 tablespoons unsalted butter, softened
- Salt to taste
- Freshly-ground black pepper to taste
Make it step by step
- Place peeled potatoes in a medium pot and cover with cold water. Bring to a boil then reduce heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes.
- When potatoes are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot.
- Heat milk in saucepan. Add hot milk to potatoes and mix until smooth. Add butter and heat until finely textured and fluffy.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.