Classic Mashed Potatoes
-
20 Mins
Prep Time
-
20 Mins
Cook Time
-
6
Servings
135 Calories
- 8g
Fat
- 14g
Carbs
- 2g
Protein
Nausea/Vomiting
Ingredients
-
3 Large Russet Potatoes, washed, peeled and chopped into large pieces
- ¼ Cup Butter
- ½ Cup Pasteurized Whole Milk
- Salt and Pepper, to taste
What You’ll Need
-
Vegetable Peeler
-
Knife
-
Cutting Board
-
Large Pot
-
Colander
-
Measuring Cups
-
Potato Masher
- Allergens:
- D Dairy
- View Substitutions
-
DDairy:
Replace milk with ½ cup chicken broth; Replace butter with a vegan butter or olive oil.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Boil Potatoes Place chopped potatoes into a large pot and cover with salted water. Bring water to a boil, reduce heat to medium and cover pot. Simmer potatoes until tender, about 20-25 minutes.
3.
Dry Potatoes Drain the potatoes and return them to the pot. Turn heat to high and allow potatoes to dry for approximately 30 seconds. Turn off the heat.
4.
Mash Potatoes Using a potato masher, mash the potatoes briefly. Add the milk and butter and continue to mash until smooth. Season with salt and pepper and enjoy.
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Potatoes, in most forms, are often well tolerated when nauseous due to their low odor and mild flavor.
Fatigue Buster
-
Use a Mixer
Use a stand or hand mixer to mash potatoes instead of mashing by hand.
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