Updated Oct 3, 2017Chatelaine
Yukon Gold potatoes, peeled and cut into small pieces
1 1/2 cups
- BOIL potatoes in a large pot of water until very tender, 15 to 20 min. Drain potatoes, then press through a ricer back into pot. Stir in cream, butter and salt until potatoes are warmed through. Season with fresh pepper.
- COMBINE broth with sherry and onion and garlic powders in a measuring cup.
- MELT butter in a medium saucepan over medium-high. Sprinkle with flour. Whisk constantly until mixture turns thick, 1 to 2 min. Reduce heat to low. Gradually whisk in broth mixture, about 1/2 cup at a time, until smooth. Boil, then remove from heat. Serve with mashed potatoes.
NutritionCalories 524, Protein 7 g, Carbohydrates 48 g, Fat 34 g, Fibre 3 g, Sodium 920 mg. Excellent source of Vitamin A
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