Super Simple Mashed Potatoes - Laura Vitale - Laura in the Kitchen Episode 239

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is budget-friendly.

Fill a big pot with water and add a general sprinkling of salt.

Do not turn on the heat yet; start with cold water to ensure even cooking of the potatoes.

Quarter the really big potatoes and leave the smaller ones whole before adding them to the cold water.

Bring the water to a boil and cook the potatoes for about 30 minutes or until tender.

Use a potato ricer to puree the potatoes without peeling them; the skins will be caught in the ricer.

In a separate pan, warm up heavy cream, whole milk, and unsalted butter without letting it come to a boil.

Gradually mix the warm cream mixture into the pureed potatoes, adjusting the amount to reach your desired consistency.

Season the potatoes well with salt and black pepper, adjusting to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens