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- 4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
- 1/3 cup margarine or butter
- 1/4 cup dairy sour cream or plain yogurt
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 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.
Make-Ahead Tip::2. 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,
- cal. (kcal) 226,
- Fat, total (g) 8,
- chol. (mg) 20,
- sat. fat (g) 5,
- carb. (g) 37,
- fiber (g) 2,
- pro. (g) 4,
- vit. C (mg) 13,
- sodium (mg) 293,
- Percent Daily Values are based on a 2,000 calorie diet
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