Print

Creamy Low Sodium Mashed Potatoes

Print Recipe

★★★★★

5 from 4 reviews

NUTRITIONAL SUMMARY:

47.2 mg sodium per serving

914.4 mg potassium per serving

177.8 mg phosphorus per serving

Ingredients

Scale
  • 2.5 pounds russet potatoes
  • ¼ cup milk or cream*
  • ¼ cup unsalted butter
  • 3 Tablespoons nutritional yeast
  • 1 cup sour cream

Instructions

  1. Peel, wash, and quarter the potatoes. Place the potatoes in a pot and cover with water.
  2. Bring potatoes to a boil over high heat. Reduce heat to medium and boil for about 20 minutes, or until potatoes are tender. Remove from water as soon as the potatoes are tender. (This prevents the potatoes from becoming water logged, which makes a huge difference in the creaminess of the potatoes.)
  3. Put the milk and butter in a microwave safe bowl or measuring cup. Heat until the mixture is warm and the butter is completely melted.
  4. While the cream and butter are heating, mash the potatoes. (I used an old-school hand masher because overbeating potatoes can make them gummy.) Once mashed, add the hot cream and butter mixture and stir vigorously.
  5. Stir in the nutritional yeast and sour cream.

Notes

NUTRITIONAL INFORMATION Yield: 6 servings (about 3/4 cup each). 177.8 mg phosphorus per serving.

* 1% milk was used to calculate the nutritional information

Find it online: https://www.sodiumoptional.com/mashed-potatoes/