Mashed Potatoes
2 pounds potatoes (about 6 medium)
1/4 cup margarine or butter (1/2 stick)
1/4 teaspoon salt — if desired
1/2 cup milk
1/2 teaspoon salt
Dash pepper
Wash and peel the potatoes, and cut into large pieces. Remove the
margarine from the refrigerator so it can soften while the potatoes cook.
Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the
saucepan. Cover and heat to boiling over high heat. Add potato pieces.
Cover and heat to boiling again. Once water is boiling, reduce heat just
enough so water bubbles gently.
Cook covered 20 to 25 minutes or until tender when pierced with a fork.
The cooking time will vary, depending on the size of the potato pieces and
the type of potato used. Drain potatoes in a strainer.
Return the drained potatoes to the saucepan, and cook over low heat about
1 minute to dry them. While cooking, shake the pan often to keep the
potatoes from burning, which can happen very easily once the water has
been drained off.
Place the potatoes in a medium bowl to be mashed. You can mash them in the
same saucepan they were cooked in if the saucepan will not be damaged by
the potato masher or electric mixer.
Mash the potatoes with a potato masher or electric mixer until no lumps
remain. Use a handheld potato masher for the fluffiest mashed potatoes. If
using an electric mixer, do not mix too long; overmixing releases more
potato starch, and the potatoes can become gummy. Add the milk in small
amounts, beating after each addition. You may not use all the milk because
the amount needed to make potatoes smooth and fluffy depends on the type
of potato used. Add the margarine, 1/2 teaspoon salt and the pepper. Beat
vigorously until potatoes are light and fluffy.
Makes 4 to 6 servings
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:25″
Per serving: 300 Calories (kcal); 13g Total Fat; (37% calories from fat); 6g Protein; 42g Carbohydrate; 4mg Cholesterol; 562mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); potato
masher or electric mixer
Lighter Mashed Potatoes: For 6 grams of fat and 210 calories per
serving, use skim milk and decrease the margarine to 2
tablespoons.
Garlic Mashed Potatoes: Peel six cloves of garlic, and cook them
with the potatoes. Mash the garlic cloves with the potatoes.
Tips
Most types of potatoes can be used for mashed potatoes. Although
russets are known as baking potatoes, they also can be boiled and
mashed. Look for potatoes that are nicely shaped, smooth and firm
with unblemished skin that is free from discoloration.
Place the milk in a microwavable measuring cup and microwave
uncovered on High 40 seconds before adding to the mashed potatoes.
The potatoes will stay hotter.
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