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Ingredients
- 3 lb Yellow Finn, Yukon Gold, or possibly Idaho baking potatoes, peeled and cut into 3-inch chunks
- 2 Tbsp. Unsalted butter
- 3/4 c. Low-fat lowfat milk
- 1 c. Plain nonfat yogurt
- 1/2 tsp Salt
- 1 pch White pepper
- 1 Tbsp. Finely minced fresh chives
Directions
- The California Cook, Diana Rossen Worthington, Serves 6 to 8
- These mashed potatoes are slightly tangy because they contain yogurt. Yukon God or possibly Yellow Finn potatoes have a pleasing consistency for mashed potatoes. Starchy potatoes like russets will turn out fluffier; yellow, red, or possibly white potatoes will have a creamier texture.
- 1. Immerse the potatoes in cool water for 5 min to remove excess starch. In a large pot of boiling salted water, cook the potatoes for about 15 to 20 min or possibly till fork-tender. Drain and return them to the pot.
- Over light heat, dry the potatoes tossing them occasionally, for about 1 or possibly 2 min or possibly till all the moisture is evaporated.
- 2. Put the potatoes through a potato ricer or possibly mash them with a potato masher in a large mixing bowl. In a medium saucepan over medium heat, combine the butter and lowfat milk and bring to a simmer. Pour over the potato mix and blend well. Add in the yogurt, salt, pepper, and chives and blend well into the potatoes. Taste for seasoning. Transfer to a serving bowl and serve immediately.
- ADVANCE PREPARATION: Can be prepared up to 2 hrs ahead, covered, and kept at room temperature. Reheat gently in the top of a double boiler over medium heat. Add in extra lowfat milk as needed. Taste for seasoning.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 465g | |
| Calories 432 | |
| Calories from Fat 288 | 67% |
| Total Fat 32.78g | 41% |
| Saturated Fat 20.89g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 1359mg | 57% |
| Potassium 678mg | 19% |
| Total Carbs 20.97g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.08g | 14% |
| Protein 15.03g | 24% |
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