Servings: 8
Total Cost: $3.37
Cost Per Serving: $0.42
Total Calories: 2,683
Calories/Serving: 335
| Ingredient | Volume | Mass | Cost | Calorie |
| Potato, Baking |
* |
5.00 Pounds |
$1.30 |
2,109 |
| Cream, Light, Half & Half |
3/4 Cups |
181.50 Grams |
$0.98 |
236 |
| Butter, Unsalted |
3 Tablespoons |
42.00 Grams |
$0.19 |
300 |
| Salt, Table |
2 Teaspoons |
12.00 Grams |
$0.02 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Nutmeg, Ground |
1/4 Teaspoon |
0.58 Gram |
$0.11 |
3 |
| Garlic (2~3 cloves) |
* |
20.00 Grams |
$0.09 |
30 |
| Rosemary, Fresh, Chopped |
1 Tablespoon |
9.33 Grams |
$0.67 |
0 |
|
Mashed potatoes is perfect to make next to a variety of dishes. Around the holiday with your turkey or next to your meat loaf, nothing beats homemade mashed potatoes.
To make really smooth and creamy mashed potatoes as opposed to chunky mashed potatoes, we prefer to use a potato ricer. Once you have pushed all the potatoes through the ricer, you will have a very fine mesh that will turn smooth once you pour some hot liquid on it and stir it together. If you don’t have a ricer on hand, you could always mix the potatoes well with a hand mixer and make sure to work out any chunks.
We like to use baking potatoes, or other hearty winter potatoes in order to make creamy mashed potatoes, smaller potatoes are too starchy. Usually 1-2 large potatoes per person is enough, although mashed potatoes are perfect left-over food since it can be utilized in a variety of dishes, so it doesn’t hurt to make a little extra.
Very creamy mashed potatoes, as opposed to chunky mashed potatoes usually require a little extra liquid. Don’t skimp on the amount of milk/cream that you add and a little extra butter never tastes bad either. 4 servings Ingredients: - 6 large baking potatoes
- about ¾ cup of milk or cream
- 2-3 tablespoons butter
- 2 teaspoon salt (to taste)
- freshly ground pepper
Possible flavorings: - pressed garlic
- freshly ground nutmeg
- shredded cheese (preferably sharp, flavorful cheese)
- herbs
Method:
Boil the potatoes in liberally salted water, either skin on or skin off. We prefer to boil the potatoes with the skin on, as it will prevent the potatoes from becoming too liquidy.
Boil the whole potatoes until they are ready (when a toothpick can easily go through it). You don’t have to worry too much about over-cooking the potatoes since they will be mashed anyway. Peel the potatoes if you boiled them with the skin on.
Utilizing a ricer, press each peeled potato through until it’s finely pressed. Otherwise, mix the potatoes well with a hand-mixer. Heat the milk/cream up. If you are adding garlic, then it’s a good idea to add the raw garlic to the milk as it heats up, the heat will limit any bitter garlic taste.
Add the milk/cream, the salt, the pepper and possible flavorings to the pressed potatoes, stir well until well incorporated. Serve right away.
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