Mashed potatoes are mashed potatoes, right? I mean, you boil some potatoes, whip in a stick of butter and some milk, add a touch of salt, and you’re done, right?
Well, okay, you’re right – if you just want boring old mashed potatoes that will go straight to your arteries. Once again, Cook’s Illustrated has saved the day. They came up with a light mashed potato recipe that tastes amazing. You’ll never know they are light, and you’ll be saving money on butter while you’re at it!
If you can find some creamer potatoes, you will never return to Plain Jane russets or Yukon golds again. My produce market carried creamers for a short time last year and my husband and I pushed aside the meat and veggies and just ate potatoes. When creamers aren’t in stock, Yukon golds will have to do. Don’t use the red potatoes for these. Russets (the brown ones) can be used in a pinch. They won’t taste as good as the creamers or Yukon Golds, though!
The Best Light Recipe
2 lb creamer or yukon gold potatoes, peeled and cut into 1″ pieces
1/4 sour cream
1/2 cup milk (divided)
1 tbsp butter
Place potatoes in a pot of water, covered by at least a few inches, and add 2 teaspoons salt. Boil for 10-15 minutes, or until potato pieces are easily pierced with a fork. Depending on which potato you use, this process could go faster or take more time.
Drain well in a colander. The more water you shake off, the less watery your potatoes will be. These things seem obvious, but they must be stated.
In a large bowl or standing mixer, place potatoes, sour cream, butter, and 1/4 cup of milk. Mix to your heart’s desire. Some people like chunks and some don’t – it’s your choice!
Add more milk to thin the potatoes if you like. Season with salt and pepper to taste. Serve immediately. Because these potatoes don’t have the fat that our usual mashed potatoes do, they don’t hold as well. Best to just eat them out of the mixing bowl is what I say.
Above: Mashed potatoes served with fried chicken (Wong Style).