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:
- In a large stock pot, bring water to boil.
- 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.
- 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:
- In a large stock pot, bring water to boil.
- 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.
- Stir in the remaining ingredients, adding the skim milk last, and combine until well mixed. Season to taste.