Low Sodium Creamy Balsamic Maple Mashed Potatoes

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Creamy Balsamic Maple Mashed Potatoes

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Ingredients

4 servings

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tsp kosher salt, plus more for the cooking water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 tbsp unsalted butter
½ cup heavy cream
3 tbsp balsamic vinegar
2 tbsp pure maple syrup
¼ tsp black pepper

For serving

2 tbsp scallion green tops, thinly sliced (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes. Drain well in a colander and return the potatoes to the hot pot.
2
While the potatoes cook, combine the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the mixture reduces by about half and coats the back of a spoon, 4–5 minutes. Remove from heat.

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