Better-for-you Mashed Potatoes
You can make mashed potatoes in many different ways. The main difference between a mash and a potato puree is the consistency. A fluffy potato is made by mixing the mashed potatoes with a spoon until they are smooth and creamy. A mash will be more fluffy if the potatoes are more fluffy than those with a firm texture. During the cooking process, a potato is added slowly, and it should be absorbed before adding more liquid.
Ingredients
- 4 large sized Potatoes Russet or Baking Potato
- 2 Chicken Bouillon Cubes
- 1/2 cup Light Sour Cream
- 2 TBS Milk
- 1/2 cup Green Onions chopped
- 1 tsp White Pepper
- Salt Black Pepper to taste
Instructions
- Fill a large pot with water and 1/2 TBS salt and set aside. Peel potatoes and cut into large cubes. Place peeled potatoes in bowl of water.
- Place pot over high heat until it reaches a hard boil. Boil for at least 10-15 minutes, using a paring knife to test for doneness. The knife should glide through the potato like butter. Drain when cooked and let cool.
- Use a potato masher or backside of a fork for chunky potatoes, and a mixer or ricer for fine potatoes. Mix potatoes and add all ingredients and combine until bouillon cubes have melted. Reheat in microwave or on stove top before serving.
Video
Notes
I’m not saying this is the only way to make mashed potatoes, don’t get me wrong. Sometimes they need to be extra cheesy or rich. Sometimes you add bacon. This recipe is great for mashed potatoes lovers like me though, so I can enjoy them often and still be eating healthy. And I make them for Kyle, who is a butterholic… and he doesn’t even know the difference! These mashed potatoes were great beside the Chicken Fried Steak smothered in Pan Cream Gravy. (Its all about balance, like ordering a Diet Coke with your Big Mac.) Next to the mashed potatoes I served sugared pearl onions and I will share the recipe with you tomorrow. See you then!