Try a big batch of these super-flavorful potatoes for your next potluck or tailgating party. This makes about 8 generous portions, but you can easily double it. Keep the mashed potatoes warm in a slow cooker, then set up a festive bar of garnishes so that everyone can customize their bowls. Looking for a vegan version? Just sub unsweetened plain almondmilk for the regular milk and olive oil for the butter.
- 2 1/2 pounds Yukon Gold potatoes peeled and cut into 2-inch cubes
- 1 medium (12-ounce) sweet potato peeled and cut into 2-inch cubes
- 1 cup warm reduced-fat (2%) milk
- 3 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- Pinch cayenne pepper
- Toppings of choice: sour cream, crispy kale, roasted mushrooms, frizzled shallots or onions, shredded cheese, diced avocado, crumbled bacon, etc.
Place Yukon Gold and sweet potatoes in a large saucepan and cover by 1 inch with salted water. Bring to a boil, lower heat and simmer until very tender, about 15 minutes. Drain potatoes and run them through a ricer or food mill, or return them to the pot and mash them with a potato masher.
Place the pot with potatoes over medium-low heat and stir in milk, butter, salt and cayenne. If you like, you can transfer potatoes to a slow cooker to keep warm. Serve warm with toppings.
Per serving: 180 calories (45 from fat), 5g total fat, 3.5g saturated fat, 15mg cholesterol, 320mg sodium, 31g carbohydrates (3g dietary fiber, 4g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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