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Lucy's Perfect Mashed Potatoes

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  Potatoes 2 Pound (6 Medium Sized)
  Salt 1 Tablespoon (For The Cooking Water)
  Unsalted margarine 3⁄4 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
  Paprika/Minced parsley To Taste

Peel the potatoes, wash them carefully, and cut them into eighths.
Put them in a deep, heavy saucepan, cover with cold water, and add 1 tablespoon of salt.
Bring the water to a boil and cook the potatoes until they are quite soft, about 15 minutes.
Drain the potatoes.
Place the pan back on the heat to dry them for a minute or two.
With an electric range, you can use the heat that remains in the turned-off burner.
With gas, you'll need to turn the heat on low.
Shake the pan every few seconds to make sure the potatoes don't burn and that they dry evenly.
Add the margarine, the 1/4 teaspoon of salt, and the pepper.
Pour in about 1/2 cup of milk.
Mash the potatoes by hand, using a potato masher.
Add the remaining milk as needed to lighten the potatoes.
When there are no more lumps, whip the potatoes by using the masher as if it were a whisk.
(A hand mixer also can be used, but never use a food processor, which turns potatoes into glue.)

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 845 Calories from Fat 91

% Daily Value*

Total Fat 10 g16%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 3.5 mg1.2%

Sodium 6465.6 mg269.4%

Total Carbohydrates 177 g58.9%

Dietary Fiber 20.4 g81.7%

Sugars 16.1 g

Protein 25 g49.1%

Vitamin A 19.2% Vitamin C 302%

Calcium 33% Iron 41.3%

*Based on a 2000 Calorie diet

Lucy's Perfect Mashed Potatoes Recipe