I agree with rstarrlemaitre. These have become a menu staple in my kitchen. I do follow the recipe exactly, and my family and I think they're great.
Basic Mashed Potatoes
Chicken broth and milk make these mashed potatoes rich; sour cream gives them tang.
Yield: 8 servings (serving size: 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 162
- Calories from fat: 30%
- Fat: 5.4g
- Saturated fat: 3.4g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.2g
- Protein: 3.7g
- Carbohydrate: 25.4g
- Fiber: 2.2g
- Cholesterol: 15mg
- Iron: 1mg
- Sodium: 306mg
- Calcium: 32mg
Ingredients
- 3 pounds cubed peeled baking potato
- 1/2 cup 2% reduced-fat milk
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter, softened
Preparation
- Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
- Drain and return potato to pan. Add milk and broth; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in sour cream, salt, and pepper. Top with butter.
Basic Mashed Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Easter, Father's Day, July 4th, Mother's Day, Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Old-Fashioned Mashed Potatoes
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Mashed Sweet Potatoes with Autumn Spices
Southern Living -
The Cheesiest Mashed Potatoes
Food & Wine
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