Yield: 1 Servings
|3 pounds||Yellow Finn, Yukon Gold, or Idaho baking potatoes, peeled and cut into 3-inch chunks|
|2 tablespoons||Unsalted butter|
|¾ cup||Low-fat milk|
|1 cup||Plain nonfat yogurt|
|1 pinch||White pepper|
|1 tablespoon||Finely chopped fresh chives|
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@...>
Date: Thu, 29 Aug 1996 17:24:15 -0700