Quick Mashed Potatoes

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Ingredients

  • Russet potatoes, lb (750 g), peeled
  • Butter or olive oil,

Method

  1. Cut the potatoes into ¾-inch (2-cm) pieces and cook in boiling salted water until tender, about 15 minutes. Drain potatoes, reserving about ½ cup (4 fl oz/125 ml) of the cooking liquid, and return to the hot pot. Using a fork, mash the potatoes coarsely, thinning them to the desired consistency with the reserved cooking liquid. Stir in the butter or olive oil and season