The best mashed potatoes

By Wewah

Ingredients

• 3 pounds russet, Yukon Gold, or thin-skinned red or white potatoes
• 1 1/4 to 1 3/4 cups milk or fat-skimmed chicken broth (see notes)
• 2 to 8 tablespoons (1/16 to 1/4 lb.) butter, regular or nonfat sour cream, cream cheese, or neufchâtel (light cream) cheese, at room temperature (see notes)
• Seasoning choices (optional; suggestions follow)
• Salt and pepper

Details

Servings 7
Adapted from sunset.com

Preparation

Step 1

1. In a covered 5- to 6-quart pan over high heat, bring 1 quart water to a boil.
2. Peel and rinse potatoes (or if desired, scrub potatoes and leave skin on) Cut potatoes into 1-inch chunks.
3. Add potatoes to boiling water, cover, and return to a boil, 3 to 4 minutes. Reduce heat to medium and simmer until potatoes mash easily, 8 to 10 minutes.
4. Meanwhile, heat milk or other liquid in a microwave-safe container in a microwave oven at full power (100%) just until steaming (don't boil). Or warm in a 1- to 11/2-quart pan over medium heat.
5. Drain liquid from potatoes (save liquid if using instead of milk). Mash potatoes with a potato masher or a mixer; or press (peeled only), a portion at a time, through a ricer into another pan. Add butter or other fat, seasoning choices, and hot milk, a little at a time, and mix or beat until potatoes have desired consistency. Season to taste with salt and pepper. If potatoes have cooled, stir occasionally over low heat until hot; or warm in a microwave oven.

Seasoning choices

Roasted garlic. Cut 2 heads garlic (3 oz. each) in half crosswise. Brush cut sides generously with olive oil and set, cut side down, in an 8- to 9-inch square pan. Bake in a 350° oven until garlic is golden brown on bottom and oozing sticky juices, about 35 minutes (about 30 minutes in a convection oven). Slip a thin spatula under garlic to release from pan. Pluck or squeeze cloves from peel and add to potatoes in step 5 (above).
Per serving of potatoes: 210 cal., 24% (50 cal.) from fat; 5.4 g protein; 5.6 g fat (2.7 g sat.); 35 g carbo (2.9 g fiber); 63 mg sodium; 13 mg chol.

Green onion. Add 1 cup minced green onions (including tops) to milk in step 4, and heat, stirring occasionally, until onions are wilted, about 5 minutes. Add to potatoes in step 5.
Per serving of potatoes: 176 cal., 23% (41 cal.) from fat; 4.4 g protein; 4.5 g fat (2.6 g sat.); 30 g carbo (2.9 g fiber); 62 mg sodium; 13 mg chol.

Cheese. Add 2 cups (1/2 lb.) shredded sharp cheddar cheese or 1 cup (1/4 lb.) crumbled gorgonzola or grated parmesan cheese to potatoes in step 5.
Per serving of potatoes: 287 cal., 44% (126 cal.) from fat; 11 g protein; 14 g fat (8.6 g sat.); 30 g carbo (2.6 g fiber); 236 mg sodium; 43 mg chol.

Provençal. Add 1/4 cup chopped parsley, 1 or 2 cloves garlic (peeled and pressed or minced), 1 teaspoon minced fresh thyme leaves or dried thyme, and 1 teaspoon grated lemon peel to potatoes in step 5.
Per serving of potatoes: 174 cal., 23% (40 cal.) from fat; 4.3 g protein; 4.4 g fat (2.6 g sat.); 30 g carbo (2.6 g fiber); 61 mg sodium; 13 mg chol.