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Mashed Potatoes
5 large potatoes (about
2_ Ibs.), peeled,
quartered, and
boiled
cup low-fat milk,
heated
2 tablespoons butter
or margarine
1 teaspoon salt
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/_cup 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 garlic salt for salt.
Per serving: About 176 cal, 3 g pro, 32 g carb,
4 g fat, 2 mg chol, 403 mg sod.
Parmesan Mashed Potatoes
Increase milk to _ cup. Add 1/_cup 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/_cup reduced-fat sour cream for 1/_cup milk.
Add 2 tablespoons chopped fresh chives.
Per serving: About 178 cal, 4 g pro, 32 g carb,
4 g fat, 2 mg chol, 417 mg sod.
* Wire Whip sold separatelyfor model K4SS,
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