Mashers

Prep:15minCook:30min

Alton Brown Note: Great mashed potatoes hate recipes. Although the amounts here will make a fine mash, you're better off with these simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight) and have at least 1/4 cup of dairy per pound of potatoes. You may not use it all, but it's good to know it's there. As for the garlic, use your best judgment.

Updated at: Thu, 17 Aug 2023 03:42:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories549.9 kcal (27%)

Total Fat34.2 g (49%)

Carbs53.7 g (21%)

Sugars9.1 g (10%)

Protein9.8 g (20%)

Sodium16908 mg (845%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

500 gramrusset potatoes

peeled and cut into chunks

250 gramred potatoes

cut into chunks roughly the same size as the russet chunks

6 tablespoonskosher salt

¾ cuplow fat buttermilk

not skim

¼ cupheavy cream

4 Tbspbutter

Instructions

Step 1

Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.

Step 2

Meanwhile, combine dairy in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.

Step 3

As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the dairy mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.