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MAKE-AHEAD LIGHT MASHED POTATOES

MAKES 10 SERVINGS

Start to finish: 1 day plus 1 hour and 20 minutes (20 minutes active)

10 small to medium russet potatoes (about 5 pounds)

1 to 1 1/2 cups low-fat milk

1 cup reduced-fat sour cream

2 tablespoons unsalted butter, cut into 8 chunks

Salt and ground black 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.

Sara Moulton, AP



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