Make-Ahead Light Mashed Potatoes
10 small to medium russet potatoes (about 5 pounds)
1 to 11/2cups low-fat milk
1 cup reduced-fat sour cream
2 tablespoons unsalted butter, cut into 8 chunks
Salt and ground pepper, to taste
Heat the oven to 400 degrees.
Use a paring knife to prick the potatoes in several places. Place the potatoes on a rimmed baking sheet and bake on the oven’s middle shelf until a knife goes through with no resistance, about 45 to 50 minutes. After they are baked, cut the potatoes in half lengthwise and set aside to cool for 5 minutes.
Use a spoon to scoop out the pulp from each potato half and transfer it, in batches, to a ricer or a food mill fitted with the finest blade. Force the potatoes through the ricer or mill into a microwave-safe bowl. Let cool, then cover and refrigerate overnight.
Just before serving, microwave the potatoes, covered loosely with plastic wrap, for 2 minutes. Stir and heat for another minute. Repeat the procedure until the potatoes are hot. Stir in 1 cup of the milk, the sour cream, the butter, and salt and pepper to taste, then heat for another minute, or until hot. Thin with additional milk if you prefer a lighter softer texture. Serve immediately. Makes 10 servings.
Per serving: 230 calories; 50 calories from fat (22 percent of total calories); 4 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 40 g carbohydrate; 3 g fiber; 4 g sugar; 5 g protein; 230 mg sodium.