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ENGLISH
Mashed Potatoes
2 pounds (1 kg) (about
6 medium) russet
potatoes, peeled, cut
into quarters, and
boiled
1
⁄4 cup (50 ml) margarine
or butter, softened
1
⁄2 teaspoon (2 ml) salt
1
⁄8 teaspoon (0.5 ml)
black pepper
1
⁄4-
1
⁄3 cup (50-75 ml)
lowfat milk, warmed
Drain potatoes well. Return to hot saucepan. Add
margarine, salt, and pepper. Beat on Speed 3 about
20 seconds, or until potatoes are broken up. Continuing
on Speed 3, slowly add milk. Beat about 45 seconds, or
until smooth. Serve immediately.
Yield: 8 servings (about
1
⁄2 cup [125 ml] per serving).
Per serving: About 137 cal, 3 g pro, 19 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 221 mg sod.
VARIATIONS:
Garlic Mashed Potatoes
Add 6 to 8 large, peeled cloves garlic to potatoes before
boiling.
Yield: 8 servings (about
1
⁄2 cup [125 ml] per serving).
Per serving: About 140 cal, 3 g pro, 20 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 222 mg sod.
Carrot and Leek Mashed Potatoes
Add 2 medium carrots, cut into 1-inch (25 mm) pieces,
and 1 medium leek, cut into 1-inch (25 mm) pieces, to
potatoes before boiling. Cook until tender.
Yield: 10 to 12 servings (about
1
⁄2 cup [125 ml]
per serving).
Per serving: About 154 cal, 3 g pro, 23 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 231 mg sod.
Pesto Mashed Potatoes
Prepare potatoes as directed. Add
1
⁄4 cup (50 ml) prepared
pesto. Beat on Speed 3 about 15 seconds, or until
blended.
Yield: 8 servings (about
1
⁄2 cup [125 ml] per serving).
Per serving: About 176 cal, 4 g pro, 20 g carb,
10 g total fat, 2 g sat fat, 1 mg chol, 276 mg sod.