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Ingredients
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3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
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1 ½ cups half-and-half
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salt to taste
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6 tablespoons butter, softened
Directions
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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
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Heat half-and-half in the microwave until just warm.
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Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
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Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.
Nutrition Facts (per serving)
213 | Calories |
11g | Fat |
25g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 213 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 7g | 35% |
Cholesterol 32mg | 11% |
Sodium 72mg | 3% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 3g | 11% |
Total Sugars 1g | |
Protein 4g | 8% |
Vitamin C 27mg | 30% |
Calcium 57mg | 4% |
Iron 1mg | 6% |
Potassium 623mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.