Let’s be honest — the real showstoppers gracing the
dinner table during the holidays are the side dishes. With
just a few ingredients, and a little time, you’ll be serving
some of the best Mashed Red Potatoes ever. Good thing they make
enough to feed a crowd.
Makes
10 servings (about 10 cups)
Total Time
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Ingredients
COOK:
MEANWHILE, HEAT:
OFF HEAT, ADD:
Test Kitchen Approved
INFUSING OLIVE OIL
with rosemary, garlic, and
leeks adds more flavor to
these tasty spuds.
Instructions
Cook potatoes in a pot of boiling
salted water until fork-tender,
10–12minutes. Drain potatoes;
return to pot. Cook potatoes
over medium-low heat, stirring,
to remove excess moisture,
1–2minutes.
Meanwhile, heat oil, leeks, garlic,
and rosemary in a nonstick skillet
over medium-low until leeks soften
and oil is fragrant, 10 minutes;
discard rosemary sprigs.
Off heat, add oil mixture, milk,
and sour cream to potatoes. Crush
potatoes with a potato masher
to desired consistency; stir in
chives. Season potatoes with
salt and pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 331
% Daily Value*
Total Fat 16g 24%
Saturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 89mg 3%
% Daily Value*
Carbs 41g 13%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
