| 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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