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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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light October 2003

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Recipe Summary

Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

215 calories; calories from fat 30%; fat 7.1g; saturated fat 4.5g; mono fat 1.8g; poly fat 0.3g; protein 4.5g; carbohydrates 34.5g; fiber 2.4g; cholesterol 20mg; iron 0.7mg; sodium 280mg; calcium 51mg.
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