Garlic & Chive Mashed Potatoes
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.