Must-Have Mashed Potatoes
It's easy to change the flavor of this classic side dish. Simply stir in garlic, smoked cheese, or pesto.
- Makes: 8 servings
- Prep: 15 mins
- Cook: 20 mins
- In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.
Add 1/3 cup purchased pesto along with the butter.
Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.
Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.
Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.
Leftovers make great potato pancakes. Stir an egg and a handful of chopped onion into leftover mashed potatoes, form into patties. In a nonstick skillet fry patties in hot butter or cooking oil over medium heat. Serve with applesauce.
- Per serving:
- 342 kcal cal.,
- 14 g fat
- (9 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 34 mg chol.,
- 665 mg sodium,
- 46 g carb.,
- 5 g fiber,
- 6 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet