2 pounds Russett Idaho potatoes salt 1 cup hot half-and-half or whole milk 4 tablespoons butter ground black pepper
Place whole potatoes in large pot with cold salted water to cover. Bring to boil over high heat then simmer, covered, until potatoes are just tender (about twenty minutes). Drain. Peel potatoes and put through food mill or ricer into a warm, dry saucepan.
Heat milk and butter in small saucepan until warm and butter is melted. Pour milk/butter mixture into potatoes and mix well. Generously season with lots of pepper and serve.
240 calories, 12 grams fat, 29 grams carbohydrates, 4 grams proteinper serving. This recipe is low in sodium.
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