3 pounds baking potatoes peeled cut into 1-inch pieces
0.5 teaspoon pepper black freshly ground
2 tablespoons butter melted
0.7 cup warm half-and-half
1.3 teaspoons kosher salt
Equipment
frying pan
sauce pan
potato masher
potato ricer
Directions
Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.
Add half-and-half and remaining ingredients to potato mixture; stir well to combine.
Variation 1
Golden Buttermilk-Chive: Follow the basic recipe through step 1, swapping in Yukon gold potatoes for baking potatoes.
Add 2/3 cup warm low-fat buttermilk, 1/4 cup warm 1% low-fat milk, 3 tablespoons melted butter, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon white pepper to potato mixture; stir well. Top with 8 teaspoons chopped fresh chives. SERVES 8 (serving size: about 2/3 cup) CALORIES 190; FAT 6g (sat 9g); SODIUM 335mg
Variation 2
Turnip and Leek: Follow the basic recipe through step 1, decreasing potatoes to 2 pounds and adding 1 pound cubed peeled turnip.
Add 2/3 cup half-and-half, 1 tablespoon melted butter, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper; stir well. Melt 1 tablespoon butter in a medium skillet over medium heat.
Add 2 cups chopped leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes. SERVES 8 (serving size: 2/3 cup) CALORIES 179; FAT 4g (sat 3g); SODIUM 357mg
