Best Mashed Potatoes

Classic mashed potatoes at their best. We've added new flavor twists as well as success tips so your mashed potatoes will be perfect every time.

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Servings 6

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( 3 ) Ratings

3 Ratings

5 Stars 33%

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2 Stars 33%

1 Stars

Member Reviews ( 8 )

68399913-2350-4a5e-8006-c5efef7b35de

ingredients 5
Prep Time 10 min
Total Time 40 min

Ingredients

2: medium russet potatoes, peeled

1/3: to 1/2 cup milk

1/4: cup butter or margarine, softened

1/2: teaspoon salt

: Dash of pepper

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Directions

1 Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2 Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3 Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

EXPERT TIPS

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Expert Tips

Stir in 1/4 cup crumbled blue cheese in step 3.

Cook 6 cloves garlic, peeled, with the potatoes.

Add 2 tablespoons prepared mild or hot horseradish with the butter, salt and pepper in step 3.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 1/2g 1/2% ),
Cholesterol: 30mg; 30%;
Sodium: 390mg; 390%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 4g 4% Sugars 2g 2% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 4%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sweetooth58

report Posted Nov. 4, 2011 11:55 AM

C'mon community give Pillsbury a break... I think that was a typo and should have said 2 lbs. of potatoes maybe??

sweetooth58

report Posted Nov. 4, 2011 11:51 AM

1. Add your butter to the potatoes right after draining them. 2. Microwave the milk in your pyrex measuring cup for approx 45 seconds before adding to your potaoes as you are mashing. This will keep your potatoes from cooling down. 3. Also add a dollup or two of sour cream to make your potatoes fluffy and tasty!

Debradac

report Posted Nov. 2, 2011 1:22 PM

I usually add my butter first and mash, then add milk and the rest. Butter is melted in the potatoes better this way.

Potatohead100

report Posted Nov. 21, 2010 6:36 PM

Milk... always add warm liquids to the mashed potatoes to prevent them from becoming gluey, don't over mix. Lots of tips at www.idahopotato.com

gloria297

report Posted Nov. 20, 2010 10:27 AM

That's true 2 potatoes cannot feed 4-6 people.I usually make 20 pounds of potatoes to feed my family.Come on Pillsbury get real.