Ingredients
- 2 lbs potatoes
- 1 stick butter
- 1 cup dairy - Milk Half-and-half Buttermilk Plain yogurt (use 1 1/2 cups) Sour cream (use 1 1/2 cups)
Instructions
Put 2 pounds whole russet or Yukon gold potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
Add 1 stick softened butter or 1/2 cup olive oil to the potatoes. Add 1 cup dairy (choose 1), 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
Mixed Herbs: Stir 2 tablespoons each chopped fresh parsley, dill and chives into the potatoes. Roasted Garlic: Halve 4 heads garlic crosswise, put on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Chipotle: Stir 1 to 2 tablespoons chopped chipotle peppers in adobo sauce into the potatoes.
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