Julia’s smooth and fluffy mashed
potatoes rely on drying and
mixing techniques. The potatoes must be
dried after cooking to remove moisture. When cooking for a crowd use an electric mixer on low
being careful not to overmix which
could turn the potatoes gluey.
Makes
4 Servings (5½ cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
These potatoes can be made ahead and kept warm while the Steak Diane is prepared.
Instructions
Cook potatoes in a pot of boiling salted water until tender when pierced, 15–25minutes; drain, return to pot, and dry over medium heat, 1 minute.
Press potatoes through a ricer or whip with a mixer at slow to medium speed, being careful not to overmix and turn the potatoes gluey. Add butter and milk; season with salt and white pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 328
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 35mg 1%
% Daily Value*
Carbs 53g 17%
Fiber 4g 16%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
