I love using yukon golds for my mashed potatoes. They are one of the more waxy potato varieties, which makes them excellent for mashing. Not only do they have a nice buttery appearance, but they also have a smooth buttery texture, making it easy to omit the real butter.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 1/2 lb. peeled, cubed yukon gold potatoes (about 3 cups)
- 1/2 cup 1% low-fat milk
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp chopped fresh parsley
Preparation:
1. Place the potatoes in a large pot, and add enough water to cover them. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes or until they are tender. Drain off the cooking liquid, and return the potatoes to the pot.
2. Add the milk, salt, and pepper. With a potatoe masher, mash the potateos until they are smooth and free of lumps (you may use an electric hand mixer on medium speed for this step, if preferred). Stir in the parsley.
Serves 6
Per Serving Calories 65