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Classic Mashed Potatoes

Oxmoor House
Hands-On time 15 mins
Total time 43 mins
Yield Serves 16 (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.

  3. 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.

Cook's Notes

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.

Cooking Light Real Family Food