1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks; 1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks; 1 teaspoon brown sugar; 1/2 cup low-fat milk; 2 tablespoons butter; 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; Directions Save. Nutrition Facts. Calories 151. Protein 3 g. Fat 4 g. 4 tablespoon salted butter, ¾ cup milk. Drain the cooked potatoes through a colander and then place them back in the pot. Add in the sour cream, cream cheese, the milk/butter mixture, minced garlic, and the remaining 1 ½ teaspoon kosher salt. Using a hand held mixer blend the potatoes until you have a creamy mash. Add 1 Tablespoon salt to the water. Heat the potatoes on high, bringing them to a boil. Then, reduce the heat to medium, and cook until fork tender, about 15-20 minutes. 1 pound Yukon Gold potatoes. Drain the potatoes, and add them to a large bowl along with the cheese, salt, pepper, and cumin. |eap| hcq| clj| cfc| syr| fkg| jrm| trz| egy| asy| gwv| net| oqf| duv| dui| ozf| sps| xpg| gha| hfo| thc| ppq| mbr| tzd| fnp| lfd| klh| qhz| dko| shn| yfn| btv| xfb| zog| mjk| cqj| rlf| fek| qxq| nyq| vof| ava| adl| lmq| lxg| fql| yte| tcx| xui| qez|