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Mashed Potatoes
5 large potatoes
(about 2
1
⁄2 lbs),
peeled, quartered,
and boiled
1
⁄2 cup low-fat milk,
heated
2 tablespoons butter
or margarine
1 teaspoon salt
1
⁄8 teaspoon 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 per serving).
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 296 mg sodium.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 239 mg sodium.
Parmesan Mashed Potatoes
Increase milk to
3
⁄4 cup. Add
1
⁄3 cup grated
Parmesan cheese with milk.
Per serving: About 205 cal, 6 g protein, 32 g
carb, 6 g fat, 7 mg chol, 524 mg sodium.
Sour Cream-Chive Mashed Potatoes
Substitute
1
⁄4 cup reduced-fat sour cream for
1
⁄4 cup milk. Add 2 tablespoons chopped fresh
chives.
Per serving: About 178 cal, 4 g protein, 32 g
carb, 4 g fat, 2 mg chol, 417 mg sodium.