A good quick recipe for hearty mashed potatoes. I added some butter to boost the flavor. I subbed the Yukon Gold with Russet and cut out half of the skin to make up for the change in skin texture. Changes in green.
Source: Ellie Krieger The Food You Crave
1 1/4 pounds Yukon gold potatoes (about 4 medium), left unpeeled (4 medium Russet potatoes, skin half peeled)
1/4 cup low-sodium chicken broth, warmed
1/4 cup reduced-fat sour cream
1 1/2 Tbs. chopped fresh chives
Salt and pepper to taste
2 Tbs. butter
1. Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Hmm I have never thought to steaming potatoes! Unfortunately, I did not try it to get a review. I covered potatoes with water and then boiled and cooked potatoes until knifer-tender.
2. Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream, butter and chives, season with salt and pepper.