Mashed potatoes v 1.4

Some may think mashed potatoes are all I eat at home as I keep trying different recipes. They are consistently a really good comfort food appreciated by family and friends so they are worthwhile perfecting. This version uses organic Yukon Gold potatoes which have a more robust flavor than russets and a different cooking method. Steaming the potatoes rather than boiling them and rinsing off the gluey stuff results in reasonably fluffy potatoes. I used whole milk. Skim milk simply doesn’t work as well. For those watching their fat and caloric intake, at least heavy cream isn’t needed. This may be my favorite and easiest mashed potato recipe yet.

Servings: 6

Ingredients

  • 2 pounds Yukon Gold potatoes peeled and cut into chunks no bigger than 1 inch
  • 4 Tablespoons butter substitute
  • 2/3 cup whole milk
  • Salt and freshly ground pepper to taste

Directions

As you peel and chunk the potatoes, keep them covered with water so they don’t turn brown. Find a colander that will fit into a Dutch oven or big pot and allow the cover to fit tightly. Add enough water to reach the bottom of the colander basket and bring to a boil. Steam the potatoes for ten minutes covered. Lift the colander out, place it in the sink, and rinse away the gluey stuff with cold running water. Replace water in the pot to the original level, bring to a boil again, and steam the potatoes, covered, until they are tender. This takes another 10 minutes or so. Check occasionally to be sure the water hasn’t all boiled away. Meanwhile, heat the milk in a small saucepan. When the potatoes are done, set the colander aside and pour out the remaining water. Add the potatoes back to the pan and mash them with a masher mixing in the milk and butter substitute. You can also pass the potatoes through a ricer or food mill before adding the milk and butter. Season to taste with salt and pepper.

Nutrition Information (per serving)

  • Calories: 211
  • Fat: 6 gm
  • Saturated fat: 0 gm
  • Trans fat: 0 gm
  • Cholesterol: 3 mg
  • Carbohydrate: 34 gm
  • Fiber:2 gm
  • Sodium: 172 mg
  • Protein: 4 gm

Contributor

Preston Maring, MD

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