Servings: four to six.
Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding a whole heap of fresh herbs (up to 1/2 cup each of chopped parsley and basil) and some toasted pine nuts, too.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I don't usually use a recipe for mashed potatoes but this one was delicious and it used a lot less butter and cream then I usually use so the potatoes were healthier. Bonus!
It seems silly to need a recipe for mashed potatoes, after all they're just boiled and then mashed up with some liquid, right? I've tried many variations. I love this version- adding a little of the cooking water and the boiled garlic makes it so flavorful and creamy!! I found I didn't need as much milk, but increased the water proportionally. Delicious! Thank you.
The garlic that's boiled along with the potatoes adds a perfect touch of flavor. Delicious!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?