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Receta Light And Fluffy Mashed Potatoes
by Global Cookbook

Light And Fluffy Mashed Potatoes
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Ingredientes

  • 3 lb Yellow Finn, Yukon Gold, or possibly Idaho baking potatoes, peeled and cut into 3-inch chunks
  • 2 Tbsp. Unsalted butter
  • 3/4 c. Low-fat lowfat milk
  • 1 c. Plain nonfat yogurt
  • 1/2 tsp Salt
  • 1 pch White pepper
  • 1 Tbsp. Finely minced fresh chives

Direcciones

  1. The California Cook, Diana Rossen Worthington, Serves 6 to 8
  2. These mashed potatoes are slightly tangy because they contain yogurt. Yukon God or possibly Yellow Finn potatoes have a pleasing consistency for mashed potatoes. Starchy potatoes like russets will turn out fluffier; yellow, red, or possibly white potatoes will have a creamier texture.
  3. Immerse the potatoes in cool water for 5 min to remove excess starch. In a large pot of boiling salted water, cook the potatoes for about 15 to 20 min or possibly till fork-tender. Drain and return them to the pot.
  4. Over light heat, dry the potatoes tossing them occasionally, for about 1 or possibly 2 min or possibly till all the moisture is evaporated.
  5. Put the potatoes through a potato ricer or possibly mash them with a potato masher in a large mixing bowl. In a medium saucepan over medium heat, combine the butter and lowfat milk and bring to a simmer. Pour over the potato mix and blend well. Add in the yogurt, salt, pepper, and chives and blend well into the potatoes. Taste for seasoning. Transfer to a serving bowl and serve immediately.
  6. ADVANCE PREPARATION: Can be prepared up to 2 hrs ahead, covered, and kept at room temperature. Reheat gently in the top of a double boiler over medium heat. Add in extra lowfat milk as needed. Taste for seasoning.