REDUCED-FAT MASHED POTATOES

By LaLaCooks

Recipe received from Cooks to test.

GOAL Have a little potato with your butter and creamthat
describes many a mashed potato recipe. We greatly reduced the calories and
fat by using some unexpected ingredients and techniques. And guess what?
Our reduced-fat mashed potatoes still taste creamy and flavorful.

We prefer Hellmanns low-fat mayonnaise for this recipe. We use a ricer or a
food mill for an exceptionally creamy mash, but a potato masher will also work.

The Numbers
All nutritional information is for a single serving of 1 cup mashed potatoes.

Traditional Mashed Potatoes
CALORIES 352
FAT 24 g
SATURATED FAT 16 g

Reduced-Fat Mashed Potatoes
CALORIES 170
FAT 3 g
SATURATED FAT 1 g

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• cup fat-free half-and-half
• 1 tablespoon unsalted butter
• 2 garlic cloves, peeled and smashed
• 1 bay leaf
• teaspoon pepper
• 3 tablespoons low-fat mayonnaise (see note)
• 1 teaspoon salt

Details

Servings 4

Preparation

Step 1

1. COOK POTATOES Bring potatoes and enough water to cover by
1 inch to boil in large pot over high heat. Reduce heat to medium and simmer
until potatoes are tender, 20 to 25 minutes.
2. STEEP DAIRY Meanwhile, bring half-and-half, butter, garlic, bay
leaf, and pepper to boil in small saucepan over high heat. Remove from heat,
cover, and let stand for 15 minutes. Discard garlic and bay leaf.
3. MASH POTATOES Reserve ¼ cup cooking water. Drain potatoes
and return to pot. Set ricer or food mill over pot and press or mill potatoes into
pot. Fold in warm half-and-half mixture, reserved cooking water, mayonnaise,
and salt until incorporated. Serve.