Happy Thanksgiving mashed potatoes
Who doesn’t love mashed potatoes? Sour cream gives this version just the right amount of tang.
As it's the season for many of us to gather with families in the kitchen, I've looked back over my recipes for a favorite side dish for Thanksgiving dinner.
Some version of mashed potatoes is served in many homes. Here's an excellent version I first posted in 2008 and modified a bit.
Best to you.
Servings: 9
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into big chunks
- 1 teaspoon kosher salt
- 3 big leeks, white and light green parts thinly sliced
- 2 shallots, peeled and thinly sliced (optional)
- 2 tablespoons olive oil
- 1/2 cup skim milk
- 1/3 cup nonfat sour cream
- 2 tablespoons unsalted butter
- 1/2 cup fresh parsley, minced
- Salt and pepper to taste
Directions
- Cover the potatoes with cold water in a pot. Add 1 teaspoon kosher salt.
- Bring to a boil then simmer for about 20 minutes or until the potatoes are tender.
- Meanwhile, in a nonstick pan, heat the olive oil and sauté the leeks and shallots until they begin to caramelize.
- In a blender or food processor, combine the leeks and shallots and the milk. Puree just until smooth.
- Drain the potatoes and return them to the pot. Add the sour cream and butter. Mash them with an old-fashioned potato masher or the back of a spoon. They will be a bit chunky but have character.
- Add the pureed leek and shallot mixture and the parsley. Mix to combine.
- Season with salt and pepper to taste.
- Serve hot or rewarm the potatoes at dinner time, covered, in a 350-degree oven.
Nutrition Information (per serving)
- Calories: 223
- Total fat: 6 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 6 mg
- Sodium: 97 mg
- Total carbohydrate: 39 g
- Dietary fiber: 2.7 g
- Protein: 4 g