White Chocolate Mashed Potatoes

White chocolate makes these potatoes even creamier
White Chocolate Mashed Potatoes

Serve this creamy side dish at your next party!

These mashed potatoes are combined with sweet white chocolate and hot sauce to create a creamy, complex side dish. This recipe is courtesy of Potato Goodness.

8
Servings
301
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Pounds potatoes, peeled
  • 1 1/2 Ounce white chocolate, chopped
  • 3/4 Teaspoons salt
  • 6 Dashes of hot red pepper sauce, such as Tabasco sauce
  • 1 1/2 Cup fat-free milk

Directions

Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain, then return potatoes to the pan and place over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally.

Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and hot red pepper sauce.

Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once.

Nutritional Facts

Total Fat
8g
11%
Sugar
11g
12%
Saturated Fat
1g
4%
Cholesterol
26mg
9%
Carbohydrate, by difference
28g
22%
Protein
29g
63%
Vitamin A, RAE
394µg
56%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin E, added
4mg
27%
Calcium, Ca
497mg
50%
Choline, total
31mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
105µg
26%
Iron, Fe
5mg
28%
Magnesium, Mg
105mg
33%
Niacin
5mg
36%
Pantothenic acid
3mg
60%
Phosphorus, P
263mg
38%
Selenium, Se
13µg
24%
Sodium, Na
523mg
35%
Vitamin D (D2 + D3)
3µg
20%
Water
5g
0%
Zinc, Zn
4mg
50%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.