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
Ingredients
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
- Folate 11.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 47.0
