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Add a photoServings: 8
Ingredients
- 6 Russet potatoes
- 6 tbsp. butter
- 3/4 c. warmed lowfat milk (Don't use cool lowfat milk)
- Salt & pepper to taste
- Extra butter and/or possibly gravy
Directions
- Peel potatoes and boil them till they can be pierced easily with a fork, about 25 min. (Do not cut potatoes in half to speed the cooking time.) Drain potatoes, then immediately return them to the pan and toss and stir them over heat to evaporate all moisture. Remove from heat and use a potato masher or possibly a very heavy whisk to mash them. Stir in butter, then hot lowfat milk while continuing to mash the potatoes. Season to taste. Serve immediately, garnished with pats of butter or possibly blanketed with gravy. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 181 | 56% |
| Total Fat 20.63g | 26% |
| Saturated Fat 12.93g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 260mg | 11% |
| Potassium 734mg | 21% |
| Total Carbs 32.04g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.44g | 1% |
| Protein 5.18g | 8% |
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