Classic Mashed Potatoes
Don't neglect to provide this traditional side dish for a successful holiday meal.
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
About 1/2 cup 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 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 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°F (175°C) oven for 1 hour. Uncover, dot with 1/4 cup butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
Nutritional Information Per Serving (1/10 of recipe): calories: 226, total fat: 8g, saturated fat: 5g, cholesterol: 20mg, sodium: 293mg, carbohydrate: 37g, fiber: 2g, protein: 4g, vitamin C: 22%.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.