sour cream & chive mashed pota­toes

Yoga Journal - - Live Well -

SERVES 10

Imag­ine a baked potato topped with vel­vety sour cream and fresh chives—in­fused into fam­ily-style mashed pota­toes.

MAKE AHEAD Pre­pare in­gre­di­ents up to a day ahead, stor­ing per­ish­ables cov­ered in the fridge (store the pota­toes in a con­tainer of wa­ter). Prep recipe within 1 hour of serv­ing. 2½ lbs rus­set pota­toes, peeled (op­tional), cut into 1½-inch chunks 1 cup sour cream, room tem­per­a­ture ½ cup whole milk, room tem­per­a­ture ½ tsp sea salt, plus ad­di­tional to taste ¼ cup fresh chives, chopped

1 In a large saucepan, add pota­toes and cover by 1 inch with cold wa­ter; bring to a boil. Con­tinue to boil un­til pota­toes are very ten­der, 15–18 min­utes.

2 Drain pota­toes and re­turn to pot. Add sour cream, milk, and salt. Mash with a potato masher to de­sired con­sis­tency. If de­sired, stir in chives and ad­di­tional salt. NU­TRI­TIONAL INFO 139 calo­ries per serv­ing, 4 g fat (3 g sat­u­rated), 22 g carbs, 2 g fiber, 4 g pro­tein, 115 mg sodium

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