Black Pepper Mashed Potatoes
These black pepper mashed potatoes are not your ordinary spuds. They're made with plenty of butter, milk, and black pepper, of course. But the secret ingredient? A pinch of sugar to bring out the other flavors.
Equipment
- Handheld potato masher
Ingredients
- 2 pounds red skin potatoes, rinsed, peeled if desired, and cut into 1-inch (25-mm) chunks
- 1 stick unsalted butter, at room temperature
- 2 tablespoons whole milk
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper, or to taste
Instructions
- Fill a large pot about 2/3 full with cold water, add the potatoes, and slide the pot over high heat. Bring to a boil and cook until the potatoes are fork-tender, 15 to 20 minutes.
- Carefully drain the potatoes, being wary of the steaming hot water, and transfer the potatoes to a bowl. Working quickly, add the butter, milk, sugar, salt, and pepper and mash with a handheld potato masher. Serve hot. (If, by any chance, you have leftovers, cover and refrigerate them for up to a couple days and then follow the instructions for the Leftover Mashed Potatoes Casserole that follow. Trust us on this.)
Notes
How To Make Leftover Mashed Potatoes Casserole
Leftover black pepper mashed potatoes make a bang-up casserole when they’re mixed with some sour cream, spooned into a buttered baking dish, and baked alone or with leftover cooked veggies or sliced meat tossed on top at 350°F (177°C) for 45 minutes.Nutrition
Serving: 1portion | Calories: 379kcal | Carbohydrates: 40g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1210mg | Fiber: 4g | Sugar: 6g