A comfort food classic, making your next batch of mashed potatoes is going to be even better with this recipe. Using Mirage margarine, we’re giving these potatoes a much-needed boost of omega-3 fatty acids and vitamin D. Love your food, and love your family – serve Mirage for dinner tonight!
Prep Time: 20 minutes
Cook time: 45 minutes
Yield: 8 to 10 servings
- 2 kg / about 12 medium starchy potatoes, such as Russet, Idaho or Yukon Gold
- 120 ml / 1/2 cup 10% cream
- 120 ml / 1/2 cup milk
- 1 large garlic clove, crushed
- 113 g / 1/2 cup Mirage margarine
- 60 ml / 1/4 cup sour cream
- 6 g / 1 tsp salt
- 1 g / 1/4 tsp ground nutmeg
- 1 g / 1/2 tsp fresh ground pepper
- 9 g / 3 tbsp finely chopped chives
- Scrub the potatoes well and place in a large pot. Cover with cold water by at least 1 inch (2.5 centimeters). Set pot over medium high heat and bring to a boil.
- Boil until a sharp knife easily pierces the potato; 35 to 45 minutes.
- While the potatoes are cooking, heat the cream, milk and garlic clove to a simmer. Remove from heat and cover; set aside.
- When potatoes are tender, drain well. Using a clean tea towel to protect your hands from the hot potato, peel with a paring knife.
- Place the potatoes back in the pot and stir over medium heat for 2 minutes to dry any excess moisture.
- Remove from heat and mash with a potato masher until smooth.
- In a small bowl, melt the Mirage margarine in the microwave. Stir into the potatoes with a spatula or wooden spoon.
- Discard the garlic clove and stir the cream mixture into the potatoes, followed by the sour cream, salt, nutmeg and pepper.
- Set aside, covered, until ready to serve. To rewarm, stir over low heat for 10 minutes.
- Top with chives and serve.
- For extra smooth mashed potatoes, pass them through a potato ricer.
- Add a few sprigs of fresh rosemary or thyme into the cream and milk along with the garlic clove.