Peppered Potatoes
Description
These Peppered Potatoes offer a sophisticated twist on the classic mashed potato side dish. By boiling the potatoes with whole black peppercorns and fresh minced garlic, the starches absorb a deep, aromatic heat that milk alone cannot provide. The result is a velvety, pureed consistency that is both comforting and elegant. Using Idaho potatoes ensures a fluffy texture, while skim milk keeps the dish light. This versatile vegetarian side pairs beautifully with roasted meats, grilled fish, or hearty stews. It is an excellent choice for holiday dinners or weeknight meals where you want to elevate a simple ingredient into something special. The subtle paprika garnish adds a pop of color and a hint of sweetness to balance the sharpness of the pepper and garlic.Ingredients
Directions
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Peel the potatoes and slice them thinly.
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Place the sliced potatoes in a saucepan along with the minced garlic and whole black peppercorns.
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Cover the potatoes with water and bring to a boil over medium-high heat.
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Reduce heat slightly and simmer for 20 to 30 minutes, or until the potatoes are completely tender and fork-tender.
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Drain the potatoes well, discarding the peppercorns if desired, or leave them in for extra flavor if using a food mill.
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Transfer the hot potatoes to a food mill, blender, or food processor fitted with the metal blade.
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Process the potatoes until they form a smooth puree.
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Return the pureed potatoes to the saucepan.
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Add the skim milk and salt to the pot.
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Heat over low heat, stirring constantly until the milk is absorbed and the mixture is blended and creamy.
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Spoon into serving dishes and garnish with a sprinkle of paprika.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer texture, you can substitute skim milk with whole milk or add a tablespoon of butter before blending.
If using a food processor or blender, pulse gently to avoid making the potatoes gummy. A food mill yields the lightest, fluffiest texture.
You can leave the whole peppercorns in during the blending process if you use a food mill, which will strain them out automatically. If using a blender or food processor, it is best to remove the peppercorns after boiling to avoid bitter bits, though some cooks prefer the intense flavor of blended peppercorns.
These potatoes are best served immediately while hot and creamy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.
