Name: Tres Leches Mashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 227 g potato; 3 g kosher salt; 12 ml evaporated milk; 12 ml milk; 6 ml buttermilk; 11.3 g unsalted butter; 0.2 g white pepper; 0.1 g cayenne pepper; 1.5 g chives

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Tres Leches Mashed Potatoes

Tres Leches Mashed Potatoes

A creamy and rich twist on traditional mashed potatoes using three types of milk.

This dish provides a comforting side that complements a variety of main courses, supporting a balanced meal plan.

Source

Ingredients:

227
g
potato
3
g
kosher salt
12
ml
evaporated milk
12
ml
milk
6
ml
buttermilk
11.3
g
unsalted butter
0.2
g
white pepper
0.1
g
cayenne pepper
1.5
g
chives

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Instructions:

Peel and quarter potatoes, and transfer to a 6-quart pot. Add enough water to cover by 5 cm, and add 30 g kosher salt.
Bring to a boil on high heat, stir once, and reduce heat to medium-low. Simmer gently, until potatoes are completely tender, about 30 to 40 minutes.
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.
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.
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	Per Serving 273 g	Per 100g
Energy	270.5 kcal	99 kcal
Protein	5.9 g	2.2 g
Fibre	4.5 g	1.6 g
Salt	3 g	1.1 g
Sugar	1.7 g	0.6 g
Carbohydrates	40.4 g	14.8 g
Fat	9.6 g	3.5 g

227
g
potato
3
g
kosher salt
12
ml
evaporated milk
12
ml
milk
6
ml
buttermilk
11.3
g
unsalted butter
0.2
g
white pepper
0.1
g
cayenne pepper
1.5
g
chives

Peel and quarter potatoes, and transfer to a 6-quart pot. Add enough water to cover by 5 cm, and add 30 g kosher salt.

Bring to a boil on high heat, stir once, and reduce heat to medium-low. Simmer gently, until potatoes are completely tender, about 30 to 40 minutes.

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.

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.

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.