| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | 1 | Servings | |
INGREDIENTS
| 3 | lb | Yellow Finn, Yukon Gold, or Idaho baking potatoes, peeled and cut into 3-inch chunks |
| 2 | tb | Unsalted butter |
| 3/4 | c | Low-fat milk |
| 1 | c | Plain nonfat yogurt |
| 1/2 | ts | Salt |
| 1 | pn | White pepper |
| 1 | tb | Finely chopped fresh chives |
INSTRUCTIONS
The California Cook, Diana Rossen Worthington, Serves 6 to 8 These mashed potatoes are slightly tangy because they contain yogurt. Yukon God or Yellow Finn potatoes have a pleasing consistency for mashed potatoes. Starchy potatoes like russets will turn out fluffier; yellow, red, or white potatoes will have a creamier texture. 1. Immerse the potatoes in cold water for 5 minutes to remove excess starch. In a large pot of boiling salted water, cook the potatoes for about 15 to 20 minutes or until fork-tender. Drain and return them to the pot. Over light heat, dry the potatoes tossing them occasionally, for about 1 or 2 minutes or until all the moisture is evaporated. 2. Put the potatoes through a potato ricer or mash them with a potato masher in a large mixing bowl. In a medium saucepan over medium heat, combine the butter and milk and bring to a simmer. Pour over the potato mixture and blend well. Add the yogurt, salt, pepper, and chives and blend well into the potatoes. Taste for seasoning. Transfer to a serving bowl and serve immediately. ADVANCE PREPARATION: Can be prepared up to 2 hours ahead, covered, and kept at room temperature. Reheat gently in the top of a double boiler over medium heat. Add extra milk as needed. Taste for seasoning. Posted to JEWISH-FOOD digest V97 #008 From: Pat Gold <plgold@ix.netcom.com> Date: Thu, 29 Aug 1996 17:24:15 -0700
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