recipes
null
Makes about 6 cups
null
Makes about 6 cups
This recipe is a bit of a blank canvas.We keep it simple, but it can easily bechanged by adding mix-ins or toppings,such as chopped chives or scallions,crispy bacon bits, or shredded Cheddar.
Nutritional information per serving (½ cup):Calories 117 (38% from fat)
carb. 16g
pro. 2g
fat 5g
sat. fat 3g
chol. 16mg
sod. 159mg
calc. 35mg
fiber 2g
carb. 16g
pro. 2g
fat 5g
sat. fat 3g
chol. 16mg
sod. 159mg
calc. 35mg
fiber 2g
Ingredients
- 2½pounds Yukon Gold potatoes,
- peeled and cut into 1-inch pieces
- ½cup whole milk, room temperature
- 3tablespoons unsalted butter,
- cut into 1-inch pieces, room
- temperature
- ¾teaspoon kosher salt
- ½teaspoon freshly ground
- black pepper½ cup mascarpone cheese or
- crème fraîche, room temperature
- Optional Toppings:
- Sour Cream
- Sliced Chives
- Crumbled Bacon
- Chopped Tomatoes
- Finely Chopped Jalapeños
- Shredded Cheese
- Steamed, Chopped Broccoli
- Toasted, Flavored Breadcrumbs
Preparation
- 1. Put the potatoes in a medium to large
- stockpot; add cold water to cover
- potatoes by 2 inches. Set over mediumhigh
- heat to bring to a boil, and then
- reduce to simmer until the potatoes are
- very soft.
- 2. Drain the potatoes and return to the pot.
- Mix on Speeds 1 to 2 to mash as desired,
- about 30 seconds. Add the remaining
- ingredients and mix on Speed 2 until fully
- incorporated.
- 3. Taste and adjust seasoning according to
- preference. Serve with desired toppings.
