| |
| INGREDIENTS |
| 3 |
large russet potatoes, peeled and cubed |
| 2 tbsp. |
unsalted butter |
| ¼ cup |
2% milk |
| ½ tsp. |
salt |
| ½ tsp. |
fresh ground pepper |
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|
|
| RECIPE |
-
Place cubed potatoes in large pot with enough COLD water to cover potatoes.
-
Bring to a boil and cook until knife tender.
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Drain potatoes and let air dry for about 1 minute.
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Put butter, milk, salt and pepper in pot so butter melts a little and milk gets warm.
-
Using a ricer (awesome tool, makes the absolute creamiest potatoes), rice potatoes (basically it is a huge garlic press that you put potatoes, apples, etc. in to get all lumps out).
-
With a wooden spoon, whip in the milk, butter, salt and pepper adding milk, a tablespoon at a time, if needed.
-
Serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
¾ cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
190 |
|
| Total Fat |
6 g |
|
| Sodium |
310 mg |
|
| Total Carbohydrates |
32 g |
|
| Fiber |
2 g |
|
| Protein |
4 g |
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