Home-Style Mashed Potatoes
Some would say that you can’t have a holiday meal without perfect mashed potatoes! Yukon Golds are our preferred potato for mashing because of their natural creamy, buttery texture. And since half of their fiber is in the skin, we leave the skins on for our mash, giving you the maximum nutrients at a fraction of the work. What could be better than that?
Recipe type: Holiday Favorites
Makes: 8 side dish portions
- 3 pounds Yukon Gold potatoes
- 1 ½ teaspoons salt, divided
- ½ cup sour cream
- ¼ cup butter
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 tablespoons chopped chives
- Chop potatoes (with skin, unless undesired) into 1-inch pieces, and add to a large pot.
- Add 1 teaspoon of the salt to the pot, and fill with enough water to cover potatoes.
- Place over high heat, and bring to a boil. Cover, and cook for 15–18 minutes, or until potatoes are fork-tender. Drain well, and return the potatoes to the pot.
- Add sour cream, butter, onion powder, garlic powder, pepper, and the remaining ½ teaspoon of salt to the potatoes, and mash with a potato masher, just until mostly smooth.
- If potatoes have cooled, place the pot over medium-low heat and cook, stirring occasionally, just until hot. Stir in chopped chives before serving.
Serving size: ⅔ cup Calories: 200