5 lbs Sierra Gold, Yukon Gold, Red or Russet Potatoes, cut into 1 1/2-inch chunks
2 cups light or regular sour cream
1 (8-oz) package 1/3 less fat cream cheese
1/4 cup butter
2 tsp garlic salt or to taste
Freshly ground pepper to taste
Instructions
Bring a large pot of water to a boil;add potatoes and bring to a boil again. Cook for 20 minutes or until soft when pierced with a knife; drain well.
Transfer to a large bowl and mash until smooth. Stir is remaining ingredients. Cover and refrigerate until ready to serve. Can be prepared up to 3 days in advance. Potatoes can be peeled or not, skin provides fiber and added nutritional content.
Rosemary and Roasted Garlic Mashed Potatoes...Make as described above omitting cream cheese and butter. Use plain nonfat yogurt in place of sour cream and extra virgin olive oil in place of butter. Stir in 3/4 cup thinly sliced green onions, 1/2 cup chopped Christopher Ranch Roasted Garlic and 1/4 cup snipped fresh rosemary. Season to taste with sea salt and freshly ground pepper.
Originally Submitted
1/2/2011
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