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    Home » Side Dishes

    Creamy & Low Fat Mashed Potatoes Recipe

    Published: Nov 7, 2011 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 49 Comments

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    Adding these creamy low fat mashed potatoes to your recipe arsenal means you can make mashed potatoes more regularly, without the guilt!
    Adding these creamy low fat mashed potatoes to your recipe arsenal means you can make mashed potatoes more regularly, without the guilt! #mashedpotatoes #lowfat

    To say my husband was skeptical about a low-fat, healthy mashed potato recipe would be an understatement. And really, who can blame him? After all, the Thanksgiving feast is traditionally all about butter and cream. Don't get me wrong, I love buttery, rich dishes as much as the next Pilgrim. However, I am also determined to make it out the other side of the holiday without popping the seams of my favorite jeans. Perhaps more faulty reasoning would be that I can eat more pumpkin pie and pour on extra gravy if the mashed potatoes don't contain a weekend's worth of saturated fat. (By the way, be sure to head to How to Make Turkey Gravy: Recipe & Troubleshooting for some helpful tips.)

    So, how do you achieve creamy, tantalizing mashed potatoes with only a modicum of fat? The first step is to cut the potatoes into cubes. Not only will they cook faster, but they will be the perfect size for the next step. Once cooked, drained and quickly dried in the pot, the potatoes are ready for the food mill. My trusty OXO food mill does the trick every time (really, is there anything this company doesn't make well?) but a potato ricer is a great substitute. If you don't have either of these kitchen tools, don't fret. You can also use a hand-mixer. The potatoes won't be quite as a lump-free, but very close.

    The potatoes are whipped right into a mixture of skim milk, 1 tablespoon (!) of butter and seasonings. I know, I know - sounds like a pathetic mixture, right? Au contraire, my spud-loving friends. My husband was very surprised and impressed at the texture and taste of these potatoes and gave me a very enthusiastic nod of approval. Coming from a man who makes a gigantic volcano of mashed potatoes, filled with a crater full of gravy, that's saying something.

    The low fat mashed potatoes recipe:

    Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.

    LowFatMashedPotatoes1

    Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.

    In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted. Reduce heat to low.

    LowFatMashedPotatoes2

    Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.

    Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer.

    If you don't have a food mill or potato ricer, a hand-held mixer can also be used.

    Low-Fat Mashed Potatoes Collage

    Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined. Be sure to taste the mashed potatoes and adjust the seasonings, if necessary. Serve.

    Adding these creamy low fat mashed potatoes to your recipe arsenal means you can make mashed potatoes more regularly, without the guilt! #lightrecipe #potatorecipes

    Other holiday-worthy potato recipes:

    Twice-Baked Sweet Potato with Chipotle Pecan Streusel
    Scalloped Potatoes with Gorgonzola, Parmesan & Cheddar Cheeses

    Creamy & Low-Fat Mashed Potatoes

    Adding these creamy low fat mashed potatoes to your recipe arsenal means you can make mashed potatoes more regularly, without the guilt!
    4.75 from 4 votes
    Print Pin Rate
    Course: Side Dishes
    Cuisine: American
    Keyword: Healthy Mashed Potatoes
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6 Servings
    Calories: 148kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 2 pounds russet potatoes peeled and cut into ¾-inch cubes
    • 1 ½ teaspoons kosher salt divided
    • ⅔ cup non-fat or low-fat 1% milk
    • 1 tablespoon unsalted butter
    • ½ teaspoon freshly ground black pepper
    Prevent your screen from going dark

    Instructions

    • Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.
    • Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.
    • Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.
    • In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted.
    • Reduce heat to low.
    • Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.
    • Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer.
    • Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined. Be sure to taste the mashed potatoes and adjust the seasonings, if necessary. Serve.

    Notes

    WW (Old Points) 2 / WW (Points+) 4
    From the kitchen of Cookin Canuck | www.cookincanuck.com Adapted from Gourmet Magazine

    Nutrition

    Serving: 1Serving (⅙ of Recipe) | Calories: 148kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 601mg | Potassium: 670mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 8.6mg | Calcium: 52mg | Iron: 1.3mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    59Shares
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      Reader Interactions

      Comments

      1. Steve

        November 09, 2016 at 12:26 pm

        Sounds good. I'm going to try it this year. One difference, though. I'll be using a hand masher. We prefer chunky potatoes.

        Reply
      2. Rosanne

        November 10, 2013 at 2:08 pm

        How do these reheat? Iusually like to do most of my prepping and or cooking before company arrives so I don't have a messy kitchen.

        Reply
        • Dara (Cookin' Canuck)

          November 11, 2013 at 11:05 am

          Rosanne, I reheated this last year, just adding a touch more milk for moisture, and they worked out perfectly.

          Reply
      3. Eel

        December 27, 2011 at 7:27 am

        Your's is the intlielegnt approach to this issue.

        Reply
      4. Marla

        November 11, 2011 at 8:37 pm

        Great tips..interesting about the cubes. I have found that a little bit of butter goes a long way. My taste buds don't need much of it for BIG rewards.

        Reply
      5. Nichol

        November 10, 2011 at 5:26 am

        I need to invest in a potato ricer. I went to England years ago and they used them all the time. The potatoes were deliciously creamy every single time. I do mine similar to you, however I add a bit of sour cream:)

        Reply
      6. Jen at The Three Little Piglets

        November 09, 2011 at 6:53 pm

        Using a food mill makes a huge difference! You can get away with so much less cream and butter, or cream cheese, or whatever because the potatoes are so light and fluffy.

        Reply
      7. Kita

        November 09, 2011 at 8:47 am

        I love mashed potatoes (duh, who doesn't?) but Ill admit, I often don't make them at home because of the amount of butter or cream we normally throw in them to make them amazing. This whipped pile of 'spud-loving' awesomeness sounds amazing!

        Reply
      8. Elle

        November 09, 2011 at 7:09 am

        I could eat mashed potatoes every single day. If I did do that, they'd definitely have to be low fat like these!

        Reply
      9. Nutmeg Nanny

        November 08, 2011 at 12:30 pm

        These mashed potatoes look heavenly! The fact that they are low fat makes them even better 🙂

        Reply
      10. Magic of Spice

        November 08, 2011 at 10:07 am

        I so have to check into that food mill...these do look perfectly creamy 🙂

        Reply
      11. Cookbook Queen

        November 08, 2011 at 7:49 am

        Such a great idea, I actually even have a potato ricer!!

        Reply
      12. kelley

        November 08, 2011 at 7:10 am

        I too was skeptical when I read the title. I didn't think low-fat anything tasted good but even I have to admit that they look fluffy and like I'd have no problem eat a good size portion! With extra gravy of course.........

        Reply
      13. naomi

        November 07, 2011 at 10:58 pm

        Okay, this is something I must make. I love mash potatoes and could eat it as a meal, so a low-fat version would be really helpful!

        Reply
      14. Deborah

        November 07, 2011 at 10:15 pm

        I've wanted a food mill, but now I think I have a reason to buy one!

        Reply
      15. Jeanette

        November 07, 2011 at 8:57 pm

        What a great way to lighten up mashed potatoes, just in time for the holidays. I use a a ricer for my mashed potatoes and love the texture it provides.

        Reply
      16. Adventuresindinner

        November 07, 2011 at 7:26 pm

        Love my food mill too. So glad to have found your blog, happy new follower. Hope you come and check out my piece of blogland.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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