Healthiermashedpotatoes Recipes
HEALTHY MASHED POTATOES
This is a diet version of my recipe #201988, but you won't notice any flavor missing. Hubby, who has always insisted on adding butter to his mashed potatoes, doesn't feel the need to do so with these :)
Provided by puppitypup
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes and cut off any eyes. Do not peel them. Cut them in quarters and place in good sized pot. Fill with enough water to cover potatoes and add salt.
- Bring to a boil, then simmer for 20 - 25 minutes or until tender.
- Drain water and smash the potatoes in the pot with a potato masher.
- Add cream cheese and half the milk and continue to smash with masher. Add egg too if desired (it adds to both the fluffy texture and a nice color).
- Add remaining milk as needed and most of the cheddar cheese. (You might need more milk, depending on your potatoes).
- Add pepper to taste and garnish with remaining cheddar cheese.
CREAMIEST MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
- Dice the potatoes into 1-inch (2-cm) cubes.
- Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
- Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the melted butter and stir to incorporate, then season with salt to taste.
- In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
- Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
- Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
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