Classic Mashed Potatoes
Amanda Haas
Notes
These creamy, fluffy, kid-friendly mashed potatoes get their texture from butter, milk, and a touch of sour cream. If you’re looking to try something just a little different, try replacing a few potatoes with celeriac (also known as celery root). Most kids love the sweet flavor, and celeriac is full of vitamin K, some vitamin C, and B vitamins. For the fluffiest, lump-free potatoes, it’s worth investing in a food mill or potato ricer. You won’t be disappointed with the results.
Ingredients
- 4 pounds russet potatoes, peeled and cut into 1-inch cubes
6 tablespoons unsalted butter
1/2 cup 2% reduced-fat milk
1/2 cup reduced-fat sour cream
1/2 teaspoon kosher salt
1/2 freshly ground black pepper
Directions
1. Cook potato in boiling water to cover 15 minutes or until tender. Drain.
2. Press potatoes through a food mill or potato ricer into a large bowl. Add butter, stirring until melted. Stir in milk and remaining ingredients.
Yield: 16 servings (serving size: 1/2 cup). CALORIES 146; FAT 5.5g (sat 3.5g, mono 1.2g, poly 0.2g); PROTEIN 2.5g; CARB 22.2g; FIBER 1.9g; CHOL 16mg; IRON 0.3mg; SODIUM 74mg; CALC 31mg
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal [1], a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food [2], features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
Information
- Category
- Side Dishes, Potato
- Cuisine
- North American
- Yield
- serves 16
- Total Time
- 37 minutes, 59 seconds
Nutrition
- Calories per serving
- 146