Food & Drink

Great mashed potatoes call for plenty of dairy

If your Thanksgiving isn't complete without the traditional mashed potatoes, this is your recipe. This rich and creamy rustic version calls for leaving the skins on, but feel free to peel if peels don't appeal.



Start to finish: 30 minutes

Servings: 6 to 8

3 large Yukon Gold potatoes, cut into small chunks

3 large russet potatoes,cut into small chunks

1/4 cup heavy cream

6 tablespoons butter

Salt and ground black pepper, to taste

In a large saucepan of lightly salted water, combine both potatoes. Bring to a boil and cook until tender, about 20 to 25 minutes.

Drain the potatoes, then return them to the pan. Add the cream and butter, then mash until the potatoes are chunky smooth and the butter and cream are thoroughly incorporated. Season with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 176 calories; 100 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 33 mg cholesterol; 20 g carbohydrate; 3 g protein; 2 g fiber; 543 mg sodium.