Don't neglect this traditional
side dish for a successful holiday meal.
Classic Mashed Potatoes
4 pounds potatoes such as russet, round
white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
- Place potatoes in a Dutch oven or a large
saucepan with enough lightly salted water to cover. Bring to
boiling. Reduce heat, cover, and simmer for 20 to 25 minutes
or until potatoes are tender when pierced with a fork.
- Drain. Mash with a potato masher, or beat
with an electric mixer on low speed. Add margarine or butter,
sour cream or yogurt, salt, and white pepper. Gradually beat
in enough milk (about 1/2 cup) until potatoes are light and fluffy.
Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into
a buttered 3-quart casserole. Cover and refrigerate up to 2 days.
To reheat, cover and bake in a 350 degree F oven for 1 hour.
Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes
more or until heated through. Before serving, sprinkle with 1
tablespoon snipped fresh parsley.
Nutritional facts per serving: calories: 226, total fat: 8g, saturated fat: 5g,
cholesterol: 20mg, sodium: 293mg, carbohydrate: 37g, fiber: 2g,
protein: 4g, vitamin C: 22%
Recipe provided by
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for the best of cooking,
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and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
