Mia King

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Old-Fashioned Mashed Potatoes Recipe

From: GOOD THINGS

Lindsey has no interest in Deidre’s healthier version of the time-honored classic. Both versions are included below–you tell us which one you think should be served next to the turkey! This dish can be prepared up to 3 hours in advance. Reheat prior to serving.

Serves: 8

Lindsey’s Recipe

Ingredients:

  • 2 pounds baking potatoes (Russet or Idaho), scrubbed
  • ½ cup buttermilk
  • 1 cup heavy cream
  • 3 tablespoon butter
  • ½ teaspoon ground white pepper
  • Hungarian paprika to taste
  • salt and freshly ground pepper to taste

Directions:

  1. In a large stock pot, bring water to boil.
  2. Cut potatoes into pieces. When the water is boiling, drop the pieces in and cook for about 30 minutes, or until tender. Drain the potatoes, then mash using a fork or potato masher. Transfer into a large sauce pan.
  3. Stir in the remaining ingredients, adding the buttermilk last, and combine until well mixed. Season to taste.

Deidre’s Recipe

Ingredients:

  • 2 pounds baking potatoes (Russet or Idaho), scrubbed
  • ½ cup skim milk
  • 1 cup nonfat yogurt cheese
  • 2 tablespoon margarine spread
  • ½ teaspoon ground white pepper
  • Hungarian paprika to taste
  • salt and freshly ground pepper to taste

Directions:

  1. In a large stock pot, bring water to boil.
  2. Cut potatoes into pieces. When the water is boiling, drop the pieces in and cook for about 30 minutes, or until tender. Drain the potatoes, then mash using a fork or potato masher. Transfer into a large sauce pan.
  3. Stir in the remaining ingredients, adding the skim milk last, and combine until well mixed. Season to taste.
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