Recipe - Light And Fluffy Mashed Potatoes

3 pound Yellow Finn, Yukon Gold, or
Idaho baking potatoes,
peeled and cut into 3inch
chunks
2 tablespoon Unsalted butter
Three fourths cup Lowfat milk
1 cup Plain nonfat yogurt
One half teaspoon Salt
1 pn 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 forktender. 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 JEWISHFOOD digest V97 #008

From: Pat Gold plgold@ix.netcom.com

Date: Thu, 29 Aug 1996 17:24:15 0700