Best Mashed Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 266.0
- Total Fat: 6.2 g
- Cholesterol: 20.0 mg
- Sodium: 125.5 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 4.0 g
- Protein: 5.1 g
View full nutritional breakdown of Best Mashed Potatoes calories by ingredient
Introduction
Treat you spuds with a little respect and you won't be disappointed. It only takes a few extra minutes to guarantee light and fluffy mashed potatoes every time. Treat you spuds with a little respect and you won't be disappointed. It only takes a few extra minutes to guarantee light and fluffy mashed potatoes every time.Number of Servings: 4
Ingredients
-
4 russet or yukon gold potatoes, 2" dice
1 cup fat free low sodium chicken broth
1 cup fat free sour cream
4 Tbl light butter
2 tsp garlic powder
2 Tbl dried parsley
Tips
- Don't over mash. when the butter and sour cream are completely blended in, you're done.
- Avoid the temptation to use an electric mixer or food processor to mash the potatoes. Too much processing will make your potatoes gluey.
- If you preferred peeled potatoes, go ahead. I like the peels on.
- Use garlic powder to avoid lumps of garlic. 1 clove = 1/2 tsp minced garlic = 1/8 tsp garlic powder.
Directions
- Scrub your potatoes thoroughly with a vegetable brush.
- Trim away blemishes.
- Cut potatoes into uniform 2" pieces - a smaller dice with make "gluey" potatoes when mashed.
- Using a large stock pot, cover the potatoes with the chicken broth plus enough cold water to cover the potatoes, not more.
- Bring the pot to a boil. Partially cover the pot and reduce the heat to medium. Simmer the potatoes 18 - 20 minutes.
- When the potatoes are fork-tender, reserve 1/2 cup of the water from the pot and set aside.
- Drain potatoes in a colander. Shake off as much extra liquid as possible.
- Return the potatoes to the pot and heat on low about 2 minutes, until potatoes are completely dry.
- While potatoes are drying, combine garlic, sour cream, butter and 2 Tbl potato water. Microwave 1 minute; stir to combine.
- Pour the sour cream mixture evenly over the potatoes.
- Mash with a potato masher.
- Add more potato water to smooth texture as necessary.
- Sprinkle with parsley flakes before serving.
Serving Size: makes 4 servings
- Trim away blemishes.
- Cut potatoes into uniform 2" pieces - a smaller dice with make "gluey" potatoes when mashed.
- Using a large stock pot, cover the potatoes with the chicken broth plus enough cold water to cover the potatoes, not more.
- Bring the pot to a boil. Partially cover the pot and reduce the heat to medium. Simmer the potatoes 18 - 20 minutes.
- When the potatoes are fork-tender, reserve 1/2 cup of the water from the pot and set aside.
- Drain potatoes in a colander. Shake off as much extra liquid as possible.
- Return the potatoes to the pot and heat on low about 2 minutes, until potatoes are completely dry.
- While potatoes are drying, combine garlic, sour cream, butter and 2 Tbl potato water. Microwave 1 minute; stir to combine.
- Pour the sour cream mixture evenly over the potatoes.
- Mash with a potato masher.
- Add more potato water to smooth texture as necessary.
- Sprinkle with parsley flakes before serving.
Serving Size: makes 4 servings