Too much butter, not a realist amount of servings (16 servings; 1/2 cup each.) Three people could eat this, as we would in my household. That puts it close to 30 grams of fat per serving!
Classic Mashed Potatoes
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.
More From Oxmoor House
Total: 43 Minutes
- Calories: 146
- Calories from fat: 0.0%
- Fat: 5.5g
- Saturated fat: 3.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 2.5g
- Carbohydrate: 22.2g
- Fiber: 1.9g
- Cholesterol: 16mg
- Iron: 0.3mg
- Sodium: 74mg
- Calcium: 31mg
- 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
- 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.
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.
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