Mashed Potatoes
5large potatoes (about 21⁄2 lbs.), peeled, quartered, and boiled
1⁄2 cup
2tablespoons butter or margarine
1 teaspoon salt
1⁄8 teaspoon black pepper
Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to mixer. Gradually turn to Speed 2 and mix about 1 minute, or until smooth.
Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed. Gradually turn to Speed 6 and beat about 1 minute, or until fluffy. Stop and scrape bowl. Exchange flat beater for wire whip. Turn to Speed 10 and whip 2 to 3 minutes.
Yield: 9 servings (3⁄4 cup per serving).
Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g fat, 8 mg chol, 296 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g fat, 8 mg chol, 239 mg sod.
Parmesan Mashed Potatoes
Increase milk to 3⁄4 cup. Add 1⁄3 cup grated Parmesan cheese with milk.
Per serving: About 205 cal, 6 g pro, 32 g carb, 6 g fat, 7 mg chol, 524 mg sod.
Sour Cream-Chive Mashed Potatoes
Substitute 1⁄4 cup
Per serving: About 178 cal, 4 g pro, 32 g carb, 4 g fat, 2 mg chol, 417 mg sod.
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