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!
Healthy Mashed Potatoes
Dara Michalski | Cookin' Canuck
peeled and cut into 3/4-inch cubes
non-fat or low-fat
freshly ground black pepper
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.
WW (Old Points) 2 / WW (Points+) 4
From the kitchen of Cookin Canuck | www.cookincanuck.com Adapted from Gourmet Magazine
Serving (1/6 of Recipe)