Reduced-Fat Mashed Potatoes (Cook's Country)

By Foodiewife

We prefer Hellmann’s low-fat mayonnaise. Use the flat edge of a chef’s knife to smash the peeled garlic cloves. A ricer or a food mill makes for an exceptionally creamy mash, but if you don’t own either one, use a potato masher.

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. 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. Meanwhile, bring half-and-half, butter, garlic, bay leaf, 1 teaspoon salt, and ¼ teaspoon 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. Reserve ½ cup potato cooking water.

Drain potatoes thoroughly.

Set ricer or food mill over now-empty pot and press or mill potatoes into pot. Stir in warm half-and-half mixture, mayonnaise, and ¼ cup reserved potato water, adding additional potato water as needed. Season with salt and pepper to taste. Serve.