Classic Mashed Potatoes

Enjoy these savory white mashed potatoes plain or with a crowning touch--a spoonful of creamy gravy.



by 4  people


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Ingredients
  • 4   pounds 
    potatoes such as russet, round white, or yellow, peeled and quartered
  • 1/3  cup 
    margarine or butter
  • 1/4  cup 
    dairy sour cream or plain yogurt
  • 1   teaspoon 
    salt
  • 1/4  teaspoon 
    ground white pepper
  •  
    Milk
Directions
1.
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately. Makes 10 to 12 servings.
Make-Ahead Tip:

1.
Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
Nutrition information
Per Serving: cal. (kcal) 226, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 37, fiber (g) 2, pro. (g) 4, vit. C (mg) 12.99, sodium (mg) 293, Percent Daily Values are based on a 2,000 calorie diet
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