Gar­lic & Chive Mashed Pota­toes

EatingWell - - FRESH | INK -

AC­TIVE: 20 min TO­TAL: 40 min

At L.A. Kitchen they might use any va­ri­ety of potato that they’re sav­ing from the com­post bin, but here we rec­om­mend rus­sets be­cause they cook up su­per-fluffy. (Photo: page 72.)

3 pounds rus­set pota­toes, peeled and cut into 2-inch pieces

2 cloves gar­lic, peeled

11/3 cups re­duced-fat milk

3 ta­ble­spoons un­salted but­ter, diced

1/2 cup sour cream

2 ta­ble­spoons thinly sliced fresh chives 1 tea­spoon salt

3/4 tea­spoon ground pep­per

1. Place pota­toes and gar­lic in a large saucepan and cover with wa­ter by 1 inch. Cover and bring to a boil over high heat. Re­duce heat to a sim­mer, and cook, cov­ered, un­til the pota­toes are very ten­der, 13 to 15 min­utes.

2. Mean­while, com­bine milk and but­ter in a small saucepan. Bring to a sim­mer over medium heat then im­me­di­ately re­move from heat.

3. Drain the pota­toes and re­turn to the pan. Mash with a potato masher or rice in a potato

ricer. Add the warmed milk, sour cream, chives, salt and pep­per. Stir un­til smooth.

SERVES 8: about 1 cup each

CAL 222 / FAT 8G (SAT 4G) / CHOL 22MG / CARBS 35G / TO­TAL SUG­ARS 4G (ADDED 0G) / PRO­TEIN 5G / FIBER 3G / SODIUM 322MG / POTAS­SIUM 603MG.

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