Smooth and Creamy Mashed Potatoes

Smooth and Creamy Mashed Potatoes IMAGE Author: Canadian Living Credits: Smooth and Creamy Mashed Potatoes IMAGE

Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2015

Ingredients

  • 2.25 kg potatoes peeled and cut in chunks
  • 1 1/4 cup 10% cream
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Method

In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)

In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 730 mg
  • Sugars 1 g
  • Protein 5 g
  • Calories 226.0
  • Total fat 8 g
  • Potassium 751 mg
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smooth and Creamy Mashed Potatoes

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