Creamy Herbed Mashed Potatoes

Yukon golds make brilliant mashed potatoes, thanks to their balance of waxiness and starch. Because yellow potatoes are more flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until creamy--overworking the potatoes will make them gummy.

Yield: 6 servings (serving size: 3/4 cup)

Ingredients

• 4  cups  cubed peeled Yukon gold potato (about 2 pounds)
• 1/2  cup  2% reduced-fat milk
• 1/4  cup  low-fat sour cream
• 3  tablespoons  butter
• 3  tablespoons  chopped fresh chives
• 2  tablespoons  chopped fresh parsley
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency.

Nutritional Information

Calories:

215 (30% from fat)

Fat:

7.1g (sat 4.5g,mono 1.8g,poly 0.3g)

Protein:

4.5g

Carbohydrate:

34.5g

Fiber:

2.4g

Cholesterol:

20mg

Iron:

0.7mg

Sodium:

280mg

Calcium:

51mg