Yukon gold and Finnish potatoes have such a rich, creamy texture, you'll think they're already been buttered.

Linda West Eckhardt
Recipe by Cooking Light October 1996

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Mash to desired consistency.

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  • Heat milk and sour cream in a small saucepan over low heat until warm, stirring constantly. Add milk mixture, salt, and pepper to potatoes, stirring until well-blended.

  • Note: This recipe can be cut in half easily to serve

Nutrition Facts

163 calories; calories from fat 2%; fat 0.3g; protein 8.6g; carbohydrates 32.2g; fiber 4.1g; iron 7.4mg; sodium 344mg; calcium 94mg.
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