Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

In class, Breslin points out the differences among potato varieties. Yukon gold potatoes lend a buttery color and flavor, and they are great for mashing.

Maureen Clancy
Recipe by Cooking Light August 2005

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender; drain.

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  • Combine whole milk and butter in a small saucepan, and cook over medium-high heat until butter melts. Remove milk mixture from heat.

  • Return potatoes to pan; mash with a potato masher to desired consistency. Add milk mixture, salt, and pepper, stirring until well combined. Stir in chopped fresh chives.

Nutrition Facts

187 calories; calories from fat 30%; fat 6.3g; saturated fat 3.2g; mono fat 2.5g; poly fat 0.2g; protein 4.3g; carbohydrates 27.7g; fiber 1.8g; cholesterol 17mg; iron 1.3mg; sodium 215mg; calcium 24mg.
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