Rating: 4 stars
3 Ratings
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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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
43 mins
Yield:
Serves 16 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Source

Cooking Light Real Family Food

Nutrition Facts

146 calories; fat 5.5g; saturated fat 3.5g; mono fat 1.2g; poly fat 0.2g; protein 2.5g; carbohydrates 22.2g; fiber 1.9g; cholesterol 16mg; iron 0.3mg; sodium 74mg; calcium 31mg.
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