Rating: 4.5 stars 4.4
53 Ratings
  • 5 star values: 31
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

These are, hands down, the best mashed potatoes I have ever had -- and so very easy to make. You can also use soy milk and non-dairy butter for vegans. I make a side batch vegan-style for my brother and his friends, and they say it tastes great.

Recipe Summary

prep:
18 mins
cook:
20 mins
additional:
2 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.

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  • Bring the milk to a boil in a small saucepan over low-medium heat.

  • Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.

Nutrition Facts

212 calories; protein 3.5g; carbohydrates 22.1g; fat 12.7g; cholesterol 33.6mg; sodium 200.8mg. Full Nutrition
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