1 1/2 lbs potatoes (Yukon Gold, Russtes)
5 Tbsp milk
2 Tbsp butter
1/2 teaspoon salt
Salt and Pepper
So we can really call this recipe healthy, we kicked out the cream and replaced it with milk. Cream has more fat which is bad for you (if you eat to much of it of course). It is also nice to hold back on the salt if you want to avoid some of the problems that to much salt brings (like high blood pressure).
Peel the potatoes and cut them into big pieces. Big pieces absorb less water than small potato pieces. More water - watery potatoes with less taste. Cover them with cold water, add salt, and bring them to boil and then simmer for 15 to 20 minutes. How do you know potatoes are cooked? They must be soft if you sick a knife or a fork in the fattest potato in the pan.
Drain the potatoes and then put them back on low heat. This will make all the water evaporate and potatoes will taste better - less water - more taste.
Heat the milk and add it together with butter. Also add some salt and pepper. Use a wire masher and mash the potatoes.
5 Tbsp milk
2 Tbsp butter
1/2 teaspoon salt
Salt and Pepper
So we can really call this recipe healthy, we kicked out the cream and replaced it with milk. Cream has more fat which is bad for you (if you eat to much of it of course). It is also nice to hold back on the salt if you want to avoid some of the problems that to much salt brings (like high blood pressure).
Peel the potatoes and cut them into big pieces. Big pieces absorb less water than small potato pieces. More water - watery potatoes with less taste. Cover them with cold water, add salt, and bring them to boil and then simmer for 15 to 20 minutes. How do you know potatoes are cooked? They must be soft if you sick a knife or a fork in the fattest potato in the pan.
Drain the potatoes and then put them back on low heat. This will make all the water evaporate and potatoes will taste better - less water - more taste.
Heat the milk and add it together with butter. Also add some salt and pepper. Use a wire masher and mash the potatoes.
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