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Epicurious

Jack Stein's Mashed Potatoes

3.8

(1)

This satisfying accompaniment is named for the creator of the recipe.

Recipe information

  • Yield

    Serves 6 to 8

Ingredients

2 1/4 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
8 tablespoons (1 stick) butter
2 large onions, chopped
2 large garlic cloves, chopped
6 tablespoons (or more) milk

Preparation

  1. Step 1

    Cook potatoes in pot of boiling salted water until tender, about 15 minutes.

    Step 2

    Meanwhile, melt 2 tablespoons butter in heavy large skillet over high heat. Add onions; sauté until golden, about 8 minutes. Add garlic; saut$amp;eacute; 30 seconds.

    Step 3

    Drain potatoes; return to same pot. Stir over low heat until potatoes appear dry. Transfer to bowl; add 6 tablespoons milk and 6 tablespoons butter. Using electric mixer, beat potatoes until smooth, adding more milk, if desired. Add onion mixture; beat just until blended. Season to taste with salt and pepper.

TagsRusset PotatoPotatoRoot VegetableVegetableOnionGarlicSideDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerElectric MixerStand MixerBon Appétit
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