Best Mashed Potatoes Recipe from Colorado's Best Kitchens Magazine

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.

Start with cold water in a pot for boiling potatoes.

Chop potatoes and soak them in cold water, either in the fridge or at room temperature, to keep them fresh until ready to cook.

Bring the pot of water with potatoes to a boil, then reduce to a simmer.

In a separate small pot, heat half a pound of butter and a third of a quart of heavy cream until warm, about half an inch below the rivets of the pot.

Once the potatoes are cooked, drain them and let them steam in the pot to remove excess moisture.

Mash the potatoes back into the same pot they were cooked in to keep them warm.

Use a food ricer or food mill to mash the potatoes, avoiding a wavy metal masher to prevent stickiness.

Add kosher salt and white pepper to taste, folding in the cream and butter gently without overmixing.

Let the mashed potatoes rest covered on the stove to stay warm, knowing they will thicken as they sit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens