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Oh-So-Good Creamy Mashed Potatoes
Yukon Golds are ideal when making mashed potatoes because of their buttery flavor and low moisture content. These taters easily absorb the warm milk or melted butter you add to your smooth spuds. —Brittany Linzmeier, De Pere, Wisconsin
Ingredients
- 8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)
- 2 teaspoons salt
- 2-1/2 cups 2% milk
- 1/2 cup butter, cubed
- 3 teaspoons garlic salt
- 1 teaspoon pepper
- 1/4 cup sour cream
- Additional 2% milk, optional
- Chopped fresh parsley
Directions
- 1. Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 20-25 minutes. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted.
- 2. Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. If desired, stir in additional milk. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 204 calories, 7g fat (4g saturated fat), 19mg cholesterol, 237mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 5g protein.
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