Adding these creamy low fat mashed potatoes to your recipe arsenal means you can make mashed potatoes more regularly, without the guilt!
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.
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.
If you don't have a food mill or potato ricer, a hand-held mixer can also be used.
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.
Other holiday-worthy potato recipes:
Twice-Baked Sweet Potato with Chipotle Pecan Streusel
Scalloped Potatoes with Gorgonzola, Parmesan & Cheddar Cheeses
Printable Recipe
Creamy & Low-Fat Mashed Potatoes
Ingredients
- 2 pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ teaspoons kosher salt divided
- â…” cup non-fat or low-fat 1% milk
- 1 tablespoon unsalted butter
- ½ teaspoon freshly ground black pepper
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.
Kiran @ KiranTarun.com
That is one creamy and delicious looking mashed potatoes - love that it's low fat 🙂
Dara (Cookin' Canuck)
Thanks, Kiran. We are really happy to have a healthier option.
Kristina @ spabettie
great technique - I always look forward to mashed potatoes at the holidays... low fat means I can eat even more!
Dara (Cookin' Canuck)
Kristina, I like the way you think.
Lydia (The Perfect Pantry)
Great method! I hate to leave out mashed potatoes, or mashed sweet potatoes, but I'm not averse to a little behind-the-scenes lightening up of the recipes. I feel sneaky, but in a good way.
Dara (Cookin' Canuck)
Very true, Lydia. Nobody ever needs to know.
Curt
I'm all for healthier mashed potatoes. I like the addition of the sea salt as your mixing them. we always add salt later, Your way makes more sense.
Dara (Cookin' Canuck)
Thanks, Curt. Adding later probably works just as well if you're uncertain about how much will appeal to your taste buds.
Chris @ TheKeenanCookBook
I think the same way as you - if I cut out the butter in my other dishes, that means I can eat extra dessert! Love that this only calls for 1(!) tbsp of butter
Dara (Cookin' Canuck)
Thanks, Chris. I was amazed that the potatoes were still so creamy, even without extra butter.
SweetSugarBelle
Moderate where you can! I like it!
Dara (Cookin' Canuck)
That's my motto, too. It makes the holiday more enjoyable if I'm not in a food coma!
Bev Weidner
MEN.
And I need to inhale this.
Dara (Cookin' Canuck)
Thanks, Bev. Luckily, I have a husband who's pretty darn reasonable at the end of the day.
Sommer@ASpicyPerspective
Those husbands... haven't they figured out we are always right, yet? 😉
Dara (Cookin' Canuck)
Ha! I'll tell my husband you said so.
Belinda @zomppa
Gotta love the buttah...but also love that this gives you more space for more! =) Love it - looks sooooooo creamy!!
Dara (Cookin' Canuck)
Thanks, Belinda. We were so surprised at how smooth and creamy these were.
bellini
A Thanksgiving dinner is not complete without creamy mashed potatoes to soak up all of the gravy.
Dara (Cookin' Canuck)
I agree. Really, the mashed potatoes are just a vessel for a large pool of gravy.