Wolfgang Puck’s Mashed Potatoes
Servings: 8
Equipment
- Electric mixer
Ingredients
- 3 tbsp salt
- 5 lbs small russet potatoes, peeled and cut into quarters
- 1 stick butter, softened
- 1/2 cup milk, warmed
- 1 cup yogurt, cream cheese, sour cream (or combination)
- salt and pepper
Instructions
- Place peeled potatoes in a large stockpot and cover with water. Boil uncovered for 15-20 minutes, until tender and easily pierced with a fork.
- Drain potatoes and mash into desired consistency. Add butter, milk, yogurt, and season with salt and pepper to taste. Serve warm.