- 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
- 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
Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain.
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.
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