Classic Mashed Potatoes

Classic Mashed Potatoes Recipe
Oxmoor House
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, replace a few potatoes with celeriac (also known as celery root). Most kids love the sweet flavor, and celeriac is full of 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.

Yield:

Serves 16 (serving size: 1/2 cup)
Total time: 43 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 15 Minutes
Total: 43 Minutes

Nutritional Information

Calories 146
Caloriesfromfat 0.0 %
Fat 5.5 g
Satfat 3.5 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 2.5 g
Carbohydrate 22.2 g
Fiber 1.9 g
Cholesterol 16 mg
Iron 0.3 mg
Sodium 74 mg
Calcium 31 mg

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 teaspoon freshly ground black pepper

Preparation

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 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.

Tip: If you want to make these mashed potatoes a few hours ahead of time, simply keep them warm over a double boiler on very low heat. Keep in mind that you may need to add a little milk before serving if the consistency becomes too thick.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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