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Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Calories 214cal Total fat 13g Cholesterol 35mg Sodium 133mg
Carbohydrates 22g Fiber 2g
This recipe has been added to the following public cookbooks:
Pat's Recipes,
Family Favorite Recipes,
side dish,
Mashed Potato Variations,
Learning To Cook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | ck56
11/25/08 06:41 PM | Great!This is MY recipe, not new, but basic and delicious. Add chicken broth and cut back on butter if you are watching your fat/cholesteral |
| ★ ★ ★ ☆ ☆ | secofmh
11/18/08 08:28 PM | Relax Mitch!You can have an opinion but your don't need to be tactless. |
| ★ ★ ★ ☆ ☆ | Mitch
11/18/08 04:14 PM | OMGWhat a great review by boston20h. That idiot should be a food critic...NOT!!! |
| ★ ★ ☆ ☆ ☆ | boston20h
11/10/08 08:44 AM | New Recipe, NOT!Most restaurants in the Northeast already serve halved potatos with cream cheese or sour cream. Isn't this true for the rest of the country?
As for healthy, just substitute sour cream lite [or yoghurt] & oleo in lieu of butter. Another suggestion would be to add artificial bacon bits. On the recommendation of his personal physician, this is what my father does after undergoing a triple bypass operation 14 years ago. He is now unbelieveably healthy for an 88 year old.
Noted in the recipe that there is no mention of peeling the spuds, Supposedly the peel is the most nutritious part. If these are not peeled, the red skin does not show in the photograph which accompanies the article.
Suzy, thanks anyway for sharing with the unfortunates who do not live in New England...or Aroostook County, Maine. |
| ★ ★ ☆ ☆ ☆ | maaal's welcome
11/10/08 07:39 AM | MaaalNot for the health conscious people. |
1 - 5 of 18 Reviews | Next
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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