Don't neglect this traditional
side dish for a successful holiday meal.
Classic Mashed Potatoes
- 4 pounds potatoes such as russet, round
white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
- About 1/2 cup milk
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
- Place potatoes in a Dutch oven or a large
saucepan with enough lightly salted water to cover. Bring to
boiling. Reduce heat, cover, and simmer for 20 to 25 minutes
or until potatoes are tender when pierced with a fork.
- Drain. Mash with a potato masher, or beat
with an electric mixer on low speed. Add margarine or butter,
sour cream or yogurt, salt, and white pepper. Gradually beat
in enough milk (about 1/2 cup) until potatoes are light and fluffy.
Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into
a buttered 3-quart casserole. Cover and refrigerate up to 2 days.
To reheat, cover and bake in a 350°F (175°C) oven
for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and
bake 15 minutes more or until heated through. Before serving,
sprinkle with 1 tablespoon snipped fresh parsley.
Nutritional facts per serving: calories: 226, total fat: 8g, saturated fat: 5g,
cholesterol: 20mg, sodium: 293mg, carbohydrate: 37g, fiber: 2g,
protein: 4g, vitamin C: 22%
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
