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Blue Mashed Potatoes

Makes: 5  servings
Serving size: 1  cup
Yield: 5 cups Prep 15 mins Cook 20 mins


  • 2 1/2 pounds  blue or red-skinned potatoes, peeled and quartered
  • 1 1/2 teaspoons  salt, divided
  • 5 tablespoons  butter or margarine, divided
  • 1/4 cup  chopped shallots
  • 1/2 cup  milk
  • 1/2 cup  dairy sour cream
  • 1/4 teaspoon  freshly ground pepper


1. Bring potatoes, 1 teaspoon of the salt, and enough cold water to cover by 2 inches to boil in large saucepan. Reduce heat and simmer 18 to 20 minutes, until potatoes are fork-tender.

2. Meanwhile, melt 4 tablespoons of the butter in small skillet over medium heat. Add shallots; cook until shallots are lightly golden and softened, about 5 minutes. Set aside.

3. Drain potatoes. Return to saucepan and cook 2 minutes over low heat to dry. Coarsely mash potatoes with potato masher or large wooden spoon. Stir in shallot mixture, milk, sour cream, remaining 1/2 teaspoon salt and pepper, mashing until well combined and heated through. Cut up remaining 1 tablespoon butter and swirl into potatoes. Transfer to serving bowl. Makes 5 cups (5 servings).

Nutrition Facts

  • Servings Per Recipe 5
  • cal.(kcal)335,
  • Fat, total(g)18,
  • chol.(mg)45,
  • sat. fat(g)11,
  • carb.(g)40,
  • fiber(g)3,
  • pro.(g)6,
  • sodium(mg)738,
  • Percent Daily Values are based on a 2,000 calorie diet