Original Mashed Potato Recipe PREP TIME 5 minutes TOTAL TIME 30 minutes SERVINGS 12 Peel and quarter 4 lb Yukon gold potatoes. Add to large pot, cover with 3" of cold water, and bring to a boil. Add 1 tsp sea salt and simmer potatoes until tender, about 15 minutes. Reserve 1 cup of cooking liquid and drain potatoes in colander. Return potatoes to pot with 1 c warm 2% milk, ¼ c unsalted butter, and ½ cup reserved liquid. Mash with potato masher until almost smooth, adding more cooking liquid as needed. Season to taste with sea salt and pepper. Makes 8 cups. NUTRITION (per serving) 173 cal, 3 g pro, 31 g carb, 3 g fiber, 4.5 g fat, 2.5 g sat fat, 371 mg sodium BACON-ONION Mix 8 chopped, cooked slices bacon and ¾ cup finely chopped scallion greens into finished potatoes. GARLIC Wrap 1 head garlic in foil. Roast in 400°F oven, 45 minutes. Squeeze cloves into milk for potatoes and mash with fork. SPICY Fold 2 tsp canned chipotle in adobo sauce (or to taste) and ¼ cup reduced-fat sour cream into finished potatoes. EXTRA CREAMY Whisk ½ cup reduced-fat cream cheese and ¾ cup chopped fresh chives into finished potatoes. BLUE CHEESE Use low-fat buttermilk instead of milk and fold in ¾ cup blue cheese crumbles. HERBS Stir fresh herbs (such as 1 cup chopped flat-leaf parsley, chives, or chervil) into finished potatoes. MORE: Why Potatoes Won’t Make You Fat (And Other Veggie Myths, Busted)
