Wednesday, January 19, 2011

Creamy Ranch Mashed Potatoes

Mashed potatoes are the ultimate in comfort food and after a dreary, snowy Monday I wanted nothing more than a plate full of comfort. But comfort food doesn't have to a be a nutritional disaster, as proven by this recipe for creamy ranch mashed potatoes from The America's Test Kitchen Healthy Family Cookbook. I had potatoes that needed to be used up as well as an ample supply of garlic and scallions and parsley bought for other recipes, so these potatoes were meant to be in my life. These potatoes are beautifully smooth and creamy with a wonderful freshness and contrast in texture from the scallions and parsley. It takes just a few simple extras to change plain old mashed potatoes into a special side dish that's sure to please the entire family.

Creamy Ranch Mashed Potatoes
from The America's Test Kitchen Healthy Family Cookbook
serves 4

2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup 2 percent lowfat milk, warmed
1/3 cup plus 2 tablespoon low fat sour cream
2 tablespoons unsalted butter, melted
3 scallions, minced
2 cloves garlic, minced
2 tablespoons minced fresh parsley

1. Place the potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of a potato with no resistance), about 15 minutes.

2. Drain the potatoes and return to the saucepan on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain. Fold in the milk, sour cream, butter, scallions, garlic, and parsley until just incorporated. Season with salt and pepper to taste and serve.

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