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4
pounds potatoes such as russet, round white, or yellow, peeled and quartered
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1/3
cup margarine or butter
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1/4
cup dairy sour cream or plain yogurt
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1
teaspoon salt
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1/4
teaspoon ground white pepper
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Milk
1. Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately. Makes 10 to 12 servings.
2. Make-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
- Servings Per Recipe 10,
- Calories 226,
- Protein (gm) 4,
- Carbohydrate (gm) 37,
- Fat, total (gm) 8,
- Cholesterol (mg) 20,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 13,
- Sodium (mg) 293,
- Percent Daily Values are based on a 2,000 calorie diet
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