Light Mashed Potatoes

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1 hour 4 Servings Print RecipeEmail Recipe


2poundpotatoes (preferably yukon gold)
1teaspoonkosher salt (plus more for seasoning)


Peel the potatoes, then cut them into chunks roughly the size of limes. Wash well. Place them in a small saucepan and add the water; if the potatoes are not just covered by the water, add a little more until they are. Stir in the 1 teaspoon salt. Place over high heat and bring rapidly to a boil.

As soon as the water boils, reduce heat, bring water to a rapid simmer, partially cover pot, and cook until the potatoes are tender, 25 to 30 minutes.

Remove potatoes with a slotted spoon, reserving the cooking liquid, and pass potatoes through a ricer. Stir 1-1/2 cups of hot potato cooking water into the riced potatoes. Whip briefly with the whisk. Season to taste with salt and pepper and serve immediately.

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