Skin-On Mashed Yukon Gold Po­ta­toes

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HANDS-ON 15 min TO­TAL 30 min SERVES 12 SUB­MIT­TED BY moon­hare­hayashi 3 lb. un­peeled Yukon Gold po­ta­toes (about 12 medium), cubed

3/4 cup but­ter

1 (8-oz.) car­ton sour cream

4 tsp. chopped gar­lic

1/2 tsp. salt

1/2 tsp. black pep­per

2 tsp. chopped fresh pars­ley

1. Bring a pot of lightly salted wa­ter to a boil. Add po­ta­toes; cook, cov­ered, un­til ten­der, about 15 min­utes.

2. Drain po­ta­toes and trans­fer to a bowl. Add but­ter; mash with a potato masher or elec­tric mixer un­til in­cor­po­rated. Add sour cream; mash or mix un­til creamy. Stir in gar­lic, salt, and pep­per. Cover and keep warm un­til serv­ing. Spoon into serv­ing bowl. Gar­nish with pars­ley and ad­di­tional but­ter, if de­sired. PER GEN­ER­OUS ½-CUP SERV­ING: 203 CAL;

13g FAT (8g SAT); 3g PRO; 21g CARB; 3g FIBER; 142mg SODIUM; 1g SUG­ARS

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