- 6 medium russet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup warm whole milk or heavy whipping cream
- 1/4 cup butter, cubed
- 3/4 teaspoon salt
- Dash pepper
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.
Test Kitchen tips
3/4 cup: 168 calories, 8g fat (5g saturated fat), 22mg cholesterol, 367mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.