Fluffy Mashed Russet Potatoes with Butter and Milk
Fluffy Mashed Russet Potatoes with Butter and Milk are smooth, airy, and richly buttery, with just enough milk to make them luxuriously creamy. The simple seasoning lets the potato flavor shine, making these a comforting side for weeknight dinners, holiday spreads, or any roast-and-gravy meal.
- Prep20 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Place a large skillet over medium-high heat. Sauté the beef sirloin tips with the onion in the hot skillet until the beef is browned, about 5 minutes.
- 2
Combine the cream of mushroom soup, milk, red wine, and beef with onion soup mix in a bowl, pour the mixture into the skillet, and stir to coat the beef. Bring it to a simmer, reduce the heat to low, cover the skillet, and cook until the beef tips are tender, about 2 hours.
- 3
Lower the heat to the lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
- 4
Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water, stirring occasionally, until cooked through but slightly firm, about 5 minutes. Drain.
- 5
Spoon the beef tips mixture over the egg noodles.
- Calories 248.61 kcal Moderate
- Protein 4.12 g Low Source
- Carbs 28.34 g Moderate
- Total Fat 13.58 g Moderate
- Saturated Fat 8.71 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 35.91 mg Moderate
- Sodium 16.07 mg Low Source
- Fiber 2.14 g Low Source
- Sugar 2.43 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 46.63 mg Low Source
- Iron 1.12 mg Low Source
- Potassium 673.65 mg Moderate
- Vitamin A 11.58 mcg_rae Low Source
- Vitamin C 27.71 mg Good Source
- Vitamin D 0.31 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛