Ingredients
- 4 pound yukon gold potatoes
- 3 cup cold water
- 1 teaspoon seal salt
- 1 cup cooking liquid
- 1 cup warm 2% milk
- 1/4 cup unsalted butter
- 1/2 cup reserved cooking liquid
- 4 pound yukon gold potatoes
- 3 cup cold water
- 1 teaspoon seal salt
- 1 cup cooking liquid
- 1 cup warm 2% milk
- 1/4 cup unsalted butter
- 1/2 cup reserved cooking liquid
- 8 chopped, cooked slices bacon
- 1/4 cup cup finely chopped scallion greens
- 4 pound yukon gold potatoes
- 3 cup cold water
- 1 teaspoon seal salt
- 1 cup cooking liquid
- 1 cup warm 2% milk
- 1/4 cup unsalted butter
- 1/2 cup reserved cooking liquid
- 8 chopped, cooked slices bacon
- 1/4 cup cup finely chopped scallion greens
- 1 head garlic
- 1 cup warm 2% milk
- 4 pound yukon gold potatoes
- 3 cup cold water
- 1 teaspoon seal salt
- 1 cup cooking liquid
- 1 cup warm 2% milk
- 1/4 cup unsalted butter
- 1/2 cup reserved cooking liquid
- 8 chopped, cooked slices bacon
- 1/4 cup cup finely chopped scallion greens
- 1 head garlic
- 1 cup warm 2% milk
- 2 teaspoon canned chipotle in adobe sauce
- 1/4 cup reduced-fat sour cream
- 4 pound yukon gold potatoes
- 3 cup cold water
- 1 teaspoon seal salt
- 1 cup cooking liquid
- 1 cup warm 2% milk
- 1/4 cup unsalted butter
- 1/2 cup reserved cooking liquid
- 8 chopped, cooked slices bacon
- 1/4 cup cup finely chopped scallion greens
- 1 head garlic
- 1 cup warm 2% milk
- 2 teaspoon canned chipotle in adobe sauce
- 1/4 cup reduced-fat sour cream
- 1/2 cup reduced-fat sour cream
- 3/4 cup chopped fresh chives
- 4 pound yukon gold potatoes
- 3 cup cold water
- 1 teaspoon seal salt
- 1 cup cooking liquid
- 1 cup warm 2% milk
- 1/4 cup unsalted butter
- 1/2 cup reserved cooking liquid
- 8 chopped, cooked slices bacon
- 1/4 cup cup finely chopped scallion greens
- 1 head garlic
- 1 cup warm 2% milk
- 2 teaspoon canned chipotle in adobe sauce
- 1/4 cup reduced-fat sour cream
- 1/2 cup reduced-fat sour cream
- 3/4 cup chopped fresh chives
- 1 cup chopped flat-leave parsley
- 1 cup chopped chives
- 1 cup chopped chervil
- 4 pound yukon gold potatoes
- 3 cup cold water
- 1 teaspoon seal salt
- 1 cup cooking liquid
- 1 cup warm 2% milk
- 1/4 cup unsalted butter
- 1/2 cup reserved cooking liquid
- 8 chopped, cooked slices bacon
- 1/4 cup cup finely chopped scallion greens
- 1 head garlic
- 1 cup warm 2% milk
- 2 teaspoon canned chipotle in adobe sauce
- 1/4 cup reduced-fat sour cream
- 1/2 cup reduced-fat sour cream
- 3/4 cup chopped fresh chives
- 1 cup chopped flat-leave parsley
- 1 cup chopped chives
- 1 cup chopped chervil
- 1 cup low-fat buttermlik
- 3/4 cup blue cheese crumbles
Preparation
Baking Directions:
Peel and quarter 4 pound Yukon gold potatoes.
Add to large pot, cover with 3 cups of cold water, and bring to a boil.
Add 1 tsp sea salt and simmer potatoes until tender, about 15 minutes.
Reserve 1 cup of cooking liquid and drain potatoes in colander.
Return potatoes to pot with 1 cup warm 2 perecent milk, 1/4 cup unsalted butter, and 1/2 cup reserved liquid.
Mash with potato masher until almost smooth, adding more cooking liquid as needed.
Season to taste with sea salt and pepper.
Makes 8 cups.
Bacon-onion mashed potatoesMix 8 chopped, cooked slices bacon and 1/4 cup finely chopped scallion greens into finished potatoes.
Garlic mashed potatoesWrap 1 head garlic in foil.
Roast 400 degrees in oven, 45 minutes.
Squeeze cloves into milk for potatoes and mash with fork.
Spicy mashed potatoesFold 2 teaspoons of canned chipotle in adobo sauce (or to taste) and 1/4 cup reduced-fat sour cream into finished potatoes.
Extra creamy mashed potatoesWhisk 1/2 cup reduced-fat cream cheese and ¾ cup chopped fresh chives into finished potatoes.
Herb-flavored mashed potatoesStir fresh herbs (such as 1 cup chopped flat-leaf parsley, chives, or chervil) into finished potatoes.
Blue cheese mashed potatoesUse low-fat buttermilk instead of milk and fold in 3/4 cup blue cheese crumbles.
Tips:
Nutrition (per serving): 173 calories 3 grams protein, 31 grams carbs 3 grams fiber, 4.5 grams fat, 2.5 grams sat fat, 371 mg sodium
