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Mashed Potatoes
5 large potatoes (about
2
1
⁄2
lbs. [1250 g]),
peeled, quartered,
and boiled
1
⁄2
cup (125 mL) low-fat
milk, heated
2 tablespoons (30 mL)
butter or margarine
1 teaspoon (5 mL) salt
1
⁄8 teaspoon (.5 mL)
black pepper
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and
flat beater to mixer. Gradually turn to Speed 2 and
mix about 1 minute, or until smooth.
Add all remaining ingredients. Turn to Speed 4 and
beat about 30 seconds, or until milk is absorbed.
Gradually turn to Speed 6 and beat about 1 minute,
or until fluffy. Stop and scrape bowl. Exchange flat
beater for wire whip. Turn to Speed 10 and whip 2
to 3 minutes.
Yield: 9 servings (
3
⁄4 cup [175 mL] per serving).
Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g
fat, 8 mg chol, 296 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon (5 mL) garlic salt for salt.
Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g
fat, 8 mg chol, 239 mg sod.
Parmesan Mashed Potatoes
Increase milk to
3
⁄4 cup (175 ml). Add
1
⁄3 cup (75 mL)
grated Parmesan cheese with milk.
Per serving: About 205 cal, 6 g pro, 32 g carb,
6 g fat, 7 mg chol, 524 mg sod.
Sour Cream-Chive Mashed Potatoes
Substitute
1
⁄
4 cup (50 mL) reduced-fat sour cream for
1
⁄4 cup (50 mL) milk. Add 2 tablespoons (30 mL)
chopped fresh chives.
Per serving: About 178 cal, 4 g pro, 32 g carb,
4 g fat, 2 mg chol, 417 mg sod.