Perfect Mashed Potato James Martin Food

CREAMY MASHED POTATOES

Creamy mashed potatoes image

This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess

Provided by Angela Nilsen

Time 25m

Number Of Ingredients 4

Ingredients

1½ kg floury potato, such as King Edward or Maris Piper, cut into even chunks
125ml semi-skimmed milk
1 tbsp butter
4 tbsp crème fraîche

Steps:

Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium

PERFECT MASHED POTATOES

Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

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