CREAMY HERBED MASHED POTATOES
"Yukon golds make brilliant mashed potatoes thanks to their balance of waxiness and starch. Because yellow potatoes are more flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until they're creamy - overworking the potatoes will make them gummy."
4 cups cubed and peeled Yukon gold potato (about 2 lbs.)*
1/2 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tbsp. butter
3 tbsp. chopped fresh chives
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat and simmer 10 minutes or until tender. Drain.
Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency.
*Peeling potatoes yields a softer texture, which is ideal for creamy mashed potatoes, casseroles and gratins. You also may want to peel them for aesthetics - to keep a gratin creamy white, for example. You can easily remove the skin from a potato using a vegetable peeler.
Makes 6 servings (3/4 cup each)
Source: Cooking Light Way to Cook Vegetarian by Editors of Cooking Light Magazine
"Yukon golds make brilliant mashed potatoes thanks to their balance of waxiness and starch. Because yellow potatoes are more flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until they're creamy - overworking the potatoes will make them gummy."
4 cups cubed and peeled Yukon gold potato (about 2 lbs.)*
1/2 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tbsp. butter
3 tbsp. chopped fresh chives
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat and simmer 10 minutes or until tender. Drain.
Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency.
*Peeling potatoes yields a softer texture, which is ideal for creamy mashed potatoes, casseroles and gratins. You also may want to peel them for aesthetics - to keep a gratin creamy white, for example. You can easily remove the skin from a potato using a vegetable peeler.
Makes 6 servings (3/4 cup each)
Source: Cooking Light Way to Cook Vegetarian by Editors of Cooking Light Magazine
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