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Creamy Herbed Mashed Potatoes

Yield 6 servings (serving size: 3/4 cup)
Yukon golds make brilliant mashed potatoes, thanks to their balance of waxiness and starch. Because yellow potatoes are more flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until creamy--overworking the potatoes will make them gummy.

Ingredients

  • 4 cups cubed peeled Yukon gold potato (about 2 pounds)
  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup low-fat sour cream
  • 3 tablespoons butter
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 215
  • caloriesfromfat 30 %
  • fat 7.1 g
  • satfat 4.5 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 4.5 g
  • carbohydrate 34.5 g
  • fiber 2.4 g
  • cholesterol 20 mg
  • iron 0.7 mg
  • sodium 280 mg
  • calcium 51 mg

How to Make It

  1. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency.