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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 126.2
  • Total Fat: 1.2 g
  • Cholesterol: 4.1 mg
  • Sodium: 41.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.6 g

View full nutritional breakdown of Yukon Gold Garlic Mashed Potatoes calories by ingredient
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Yukon Gold Garlic Mashed Potatoes

Submitted by: FOODIEWIFE
Yukon Gold Garlic Mashed Potatoes

Introduction

I love mashed potatoes. I don't believe that mashed potatoes are fattening, because I can get fiber, vitamins and potassium with this side dish. I am convinced that Yukon Gold potatoes make the BEST mashed potatoes-- even more than russet potatoes.
TECHNIQUE is another secret to great mashed potatoes and my secret weapon is my food mill. You don't HAVE to use a food mill but it's the easiest way to make fool-proof mashed potatoes. Before I started to be more health conscious, I used regular cream cheese and heavy cream-- which tastes sinfully good. But, I've given up heavy cream for a combination of low-fat milk and buttermilk. I do not use fat-free half and half, because of the high fructose corn syrup...you certainly can, if you choose.
I love mashed potatoes. I don't believe that mashed potatoes are fattening, because I can get fiber, vitamins and potassium with this side dish. I am convinced that Yukon Gold potatoes make the BEST mashed potatoes-- even more than russet potatoes.
TECHNIQUE is another secret to great mashed potatoes and my secret weapon is my food mill. You don't HAVE to use a food mill but it's the easiest way to make fool-proof mashed potatoes. Before I started to be more health conscious, I used regular cream cheese and heavy cream-- which tastes sinfully good. But, I've given up heavy cream for a combination of low-fat milk and buttermilk. I do not use fat-free half and half, because of the high fructose corn syrup...you certainly can, if you choose.

Number of Servings: 6

Ingredients

    Each portion is based on 1.5 potatoes per person:
    6 Yukon Gold potatoes, skins left on
    1/4 cup low-fat (1%) buttermilk
    1/4 1% milk, heated but not boiling
    2 Tbsp. low-fat cream cheese
    3 cloves of garlic, peeled
    salt & pepper, to taste

Directions

1.Wash and cut potatoes into even quarters.
2.Place potatoes into a pot of cold water (so that they all cook evenly). Salt the water, if you are not concerned about sodium.
OPTIONAL:
You can choose to "steam" the potatoes, rather than boil them. Many folks believe this tastes even better...you decide.
3.Toss garlic into the water.
4.Cook until potatoes are tender (about 15 minutes).
5. Drain potatoes in a colander and return potatoes back to the pot.
6. Do not discard garlic! Leave in the potatoes.
7.Leave the pot on very low heat, so that the excess water/moisture can evaporate (otherwise potatoes can be runny)

If you have a food mill, fill it with the cooked potatoes and place it over your pot, left on a very low heat. Turn the handle and allow potatoes to fall into the pot. Now you can "stir" in the remaining ingredients.

8. Otherwise, mash potatoes and add cream cheese and buttermilk and milk. Add the liquid, gradually, as the measurements are all approximate. You might need more, you might need less.

Taste the potatoes and add salt & pepper as desired.

You can even add herbs, such as freshly chopped basil or thyme or fresh chopped chives.

Delicious!


Number of Servings: 6

Recipe submitted by SparkPeople user FOODIEWIFE.






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