Tres Leches Mashed Potatoes

Ingredients

• russet potatoes (5 pounds)
• kosher salt (2 tablespoons)
• evaporated milk (0.5 cup)
• milk (0.5 cup)
• buttermilk (0.25 cup)
• unsalted butter (0.5 cup)
• white pepper (0.5 teaspoon)
• cayenne pepper (1 pinch)
• chives (1 tablespoon)

Instructions

1. Peel and quarter potatoes, and transfer to a 6-quart pot. Add enough water to cover by 2 inches, and add 2 tablespoons kosher salt.
2. Bring to a boil on high heat, stir once, and reduce heat to medium-low. Simmer gently, until potatoes are completely tender, but not falling apart, 30 to 40 minutes.
3. When potatoes are almost done, add evaporated milk, milk, and buttermilk to a saucepan, and place over low heat. Drain potatoes very well and add to a large bowl, or back into the pot.
4. Use a masher to mash potatoes smooth. Add butter; mash again until butter disappears. Add 1 teaspoon salt, white pepper, cayenne, and hot milk mixture.
5. Use a whisk or electric hand mixer on high speed to whip potatoes until light and fluffy. Taste for seasoning, garnish with melted butter and chives, and serve immediately.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 327
• fat: 11 g
• sats: 7 g
• carbs: 51 g
• fibre: 5 g
• protein: 8 g
• salt: 0 g