Low-Fat Mashed Potatoes

Name: Low-Fat Mashed Potatoes
Ingredients: 5 Russet or Yukon Gold potatoes, peeled and quartered; 2 c. low-fat milk; 1 qt. water; 1 bay leaf; 1 onion, halved; 4 whole peppercorns; 2 Tbsp. unsalted butter, cut up; salt and freshly ground black pepper to taste

8 ingredients

3 steps

Ingredients

5 Russet or Yukon Gold potatoes, peeled and quartered
2 c. low-fat milk
1 qt. water
1 bay leaf
1 onion, halved
4 whole peppercorns
2 Tbsp. unsalted butter, cut up
salt and freshly ground black pepper to taste

Directions

1

Put potatoes into a large pan with the milk, water, bay leaf, onion and peppercorns. Add enough additional water to cover the potatoes by 1-inch. Bring the liquid to a boil, lower the heat and let the liquid bubble steadily for 20 minutes or until the potatoes are very tender and almost falling apart.
2

Lift the potatoes from the cooking water (discard the bay leaf, onion and peppercorns) and transfer them to a bowl. Do not discard cooking water. Add 2 tablespoons of the cooking liquid to mash the potatoes with a potato masher or a pastry blender until they are blended with the liquid.
3

Add 2 more tablespoons of the water until the potatoes are light and fluffy. Add another tablespoon if necessary. Beat in the butter, salt and pepper and serve at once. Serves 6.