Creamy, rich mashed potatoes. Not a diet potatoe!
- Carbohydrate 26.87243375 g
- Cholesterol 7.949 mg
- Fat 9.99833125 g
- Fiber 2.48483755326271 g
- Protein 2.66724625 g
- Saturated Fat 1.518392875 g
- Serving Size 1 1 Serving (145g)
- Sodium 217.385125 mg
- Sugar 24.3875961967373 g
- Trans Fat 0.465620000000001 g
- Calories 203 calories
Step-by-step
- Peel and cube potatoes. Place in large pot of water. Boil until fork tender.
- Drain potatoes and return to pot.
- Add the rest of the ingredients and mash however you like- ricer, hand masher, handheld mixer. Add more milk as necessary for desired consistency.
- Serve immediately. Enjoy.
Standard holiday potatoes rely entirely on butter and heavy cream for their richness, but this formulation diverges sharply by incorporating mayonnaise into the starch matrix. Mayonnaise delivers pre-emulsified oil and egg yolks directly to the warm tubers, creating a velvety consistency without requiring massive quantities of dairy. Testing this approach reveals specific mechanical behaviors that dictate both immediate success and subsequent utility.
Judging Doneness Without Instruments
Thermometers fail when assessing potato chunks because heat transfers unevenly through varying piece sizes. Resistance provides the true metric of readiness. Piercing the largest cube with the tines of a fork must yield zero core resistance, meaning the metal slides completely through the center without displacing the surrounding flesh. Draining thoroughly immediately after boiling prevents waterlogged cells from diluting the fats added during the mashing phase.Managing Leftovers and Reheating
Reheating starches containing egg-based emulsions requires strict temperature control to prevent breaking. Storing leftovers in an airtight container at or below 40 degrees Fahrenheit preserves safety for up to three days. Microwaving this specific mixture at full power causes the mayonnaise emulsion to separate, releasing oil droplets onto the surface. Restoring refrigerated portions demands gentle heat on a stovetop over medium-low flame, whisking in an additional tablespoon of warm milk at 165 degrees Fahrenheit to rebuild the smooth suspension.
