Basic Make Ahead Mashed Potatoes
Peel if you must, but leaving the peels on not only saves time but adds fiber and nutrition as well.
Prep time: 25 minutes
Cook time: 25 minutes
5 lbs. Sierra Gold, Yukon Gold, red or russet potatoes, cut into 1 1/2-inch chunks
2 cups light or regular sour cream
1 (8-oz.) package 1/3 less fat cream cheese
1/4 cup butter
2 tsp. garlic salt or to taste
Freshly ground pepper to taste
Bring a large pot of water to a boil; add potatoes and bring to a boil again. Cook for 20 minutes or until soft when pierced with a knife; drain well. Transfer to a large bowl and mash until smooth. Stir in remaining ingredients. Cover and refrigerate until ready to serve. Makes 12 to 16 servings.
Mashed Potatoes and Root Vegetables
Prepare potato recipe as directed above but reduce potatoes to 3 lbs. and add 1 lb. peeled and cubed turnips and 1 lb. peeled and cubed parsnips. Season with McCormick Smokehouse Black Pepper and stir in chopped fresh parsley or thyme to taste.
Nutritional analysis per serving:
Calories: 240, Fat: 10g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 260mg, Carbohydrates: 32g, Fiber: 4g, Sugar: 3g, Protein: 7nyg, Weight Watchers Points:
Rosemary and Roasted Garlic Mashed Potatoes
Cook and mash potatoes as directed above omitting cream cheese. Use plain nonfat yogurt in place of sour cream and extra virgin olive oil in place of butter. Stir in
3/4 cup thinly sliced green onions, 1/2 cup chopped Christopher Ranch Roasted Garlic and 1/4 cup snipped fresh rosemary. Season to taste with sea salt and freshly ground pepper.
TATER TIPS
All of these recipes may be prepared up to 3 days in advance. Cover and reheat in the microwave, cooking and stirring for about 8 to 10 minutes or until hot.
We’ve tried to keep these recipes on the healthier side, not loading them up with extra butter and salt. If you looking for indulgence for your holiday meal, feel free to add more of these to taste.
Mashed potatoes with small chunks of potatoes are perfectly acceptable. If you prefer extra creamy potatoes, mash well. Resist the temptation to use your mixer. Over mixing causes the potatoes to become very sticky and gummy.