Basic comfort food. I love it. Nothing epitomizes comfort food like mashed potatoes but they can't be just any mashed potatoes. What makes mashed potatoes great. Well, they should be light, fluffy and full of flavor. To get that though, mashed potatoes are usually full of fat. Since I love them, I swapped out ingredients to make them lower in fat and calories. I can't call them low fat, but these mashed potatoes are better for you and delicious. Don't be shy with the salt and white pepper.
This recipe makes a lot of mashed potatoes. I like to save the leftovers for breakfast with eggs. Another great use for the leftovers is to make them into cakes with chicken or fish. Look for that recipe later in the week.
Mashed Potatoes- 3 lbs. russet or Yukon Gold potatoes, peeled & cut into uniform chunks
- 2 tbs unsalted butter
- 1 cup low fat buttermilk
- 1-2 cups 1% milk
- 1/4 cup reduced fat sour cream
- salt
- white pepper
Place the potatoes in a pot and cover with cold water. Bring to a boil, add salt to the water and reduce the heat to medium. Cook until tender, about 15 minutes. Drain the potatoes and return them to the pot and place over the burner used to cook the potatoes. The warmth from the burner will help dry out the potatoes. Add the butter and mash using a potato masher until fluffy. Add buttermilk and milk and continue mashing until smooth. Stir in sour cream and season to taste with salt and white pepper.
