Mashed Potatoes

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

5 medium Russet or Yukon Gold potatoes* (, peeled, or skin on)

1/4 cup butter (57g), room temperature)

1 teaspoon chicken bouillon paste* (5mL), (optional)

1/2 - 3/4 cups evaporated milk (120-180mL), warmed (or use cream or half and half)

1/4 cup sour cream (58g)

salt and freshly ground black pepper (, to taste)

Instructions

Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart.

Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.

Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.

Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, just until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy!

Nutrition

• Calories: 231 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 2.4 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 22 mg
• Sodium: 177 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 6 g