Fork-Mashed Potatoes
These fork-mashed potatoes, made with just potatoes, milk or cream, olive oil, butter, salt, and pepper, taste indulgent, yet are deceptively simple to make.
Ingredients
- 2 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cubed
- salt and freshly ground black pepper
- 1/2 cup milk or cream
- 1/4 cup olive oil
- 2 tablespoons (1 oz) butter
Instructions
- Boil 2 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold in salted water for 12 to 15 minutes, until fork-tender. Drain the potatoes and return them to the pot. Season with salt and freshly ground black pepper.
- Heat the 1/2 cup milk or cream in a small saucepan over mediumish heat until just under a boil.
- Pour the hot milk or cream over the potatoes and add the 1/4 cup olive oil and 2 tablespoons (1 oz) butter. Use a large fork to mash the potatoes to whatever consistency you like, then transfer to a warm serving bowl.
☞ TESTER TIP: If the mash appears slightly dry, stir in a smidgen more milk or butter or, if you're feeling flush, both.
Notes
How to Make These Mashed Potatoes Ahead of Time
When making mashed spuds for the multitudes and desperately want to save some last-minute fuss, I rely on the Julia Child trick of making them ahead of time and keeping them warm. You should, too.- Just place your pot or pan of just-mashed potatoes in a slightly larger pot of hot, but not simmering, water.
- Balance the lid on top, making sure it's left slightly ajar—the handle of a wooden spoon that's been stuck in the mash works quite well—and then forget about them while greeting guests, taking coats, shaking cocktails, and tending to the foods that do require last-minute fuss.
- Just before serving, stir the potatoes ever so slightly.
Nutrition
Serving: 1portion | Calories: 409kcal | Carbohydrates: 51g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 31mg | Fiber: 6g | Sugar: 4g