Monday, May 19, 2008


Mashed potatoes: everyone's fave. But who wants the fat? I used to make them with lots of butter and sour cream. Here's my healthier recipe for low-fat mashed potatoes.   And, no, they can't taste like the full-fat version, but, yes, they are tasty. This recipe makes a lot and is perfect for a holiday meal.

(TIP:  Freeze leftovers in 1/2-cup portions in pint-sized freezer bags or in 1-cup portions in quart-sized bags.  Just remove thawed potatoes from bag and place in a microwaveable small bowl; add a little milk or broth, stir with fork, heat on high for 1 minute or less.)

Judy's Tasty Low-Fat Mashed Potatoes
Rating: 9 out of 10

6 cups peeled and cut Russet or Idaho potatoes
2-1/2 cups low-sodium chicken broth
1 tsp. sea salt
3 Tbsp. unsalted butter
6 Tbsp. plain nonfat Greek yogurt
3/4 tsp. white pepper

Cook potatoes, broth and salt in a 3-quart heavy pot till they are tender, about 1/2 hour. Drain potatoes, reserving broth. In large bowl of stand mixer, using whip attachment, "mash" the potatoes. Add butter, yogurt and pepper and continue to whip, scraping sides as needed. Slowly add in the broth (up to 1 cup) to make smooth and creamy mashed potatoes. Taste to adjust seasonings, adding more salt if necessary.  Yield:  8-10 servings

No comments: