Mashed potatoes have a reputation for being unhealthy. High-fat ingredients like butter and cream are an easy way to add flavor and a creamy, rich texture—but they aren’t the only way. It’s possible to make hearty and healthy mashed potatoes. Here’s how.
One trick: Reserve some of the cooking water. You might think it will make your potatoes watery, but the water contains potato starch, which helps to thicken them.
Another trick: Use evaporated milk. It has the consistency of heavy cream with a fraction of the fat and calories. Or replace the evaporated milk with ¾ cup buttermilk (despite its name, buttermilk is low-fat).
Use low-fat or nonfat ingredients to add flavor. This recipe features horseradish, but if you prefer, omit the horseradish and stir in 2 to 3 tablespoons of roasted garlic, or add a tablespoon of chopped chives just before serving.
This recipe leaves out the butter so that everyone can enjoy it. But if you’re not on a restricted diet, feel free to top your portion with a pat at the table.
Makes 6 servings
1½ to 2 pounds yellow-fleshed potatoes such as Yukon Gold, peeled and cut into chunks
1 teaspoon salt
1 can (7 ounces) evaporated fat-free or low-fat milk
2 to 3 tablespoons prepared horseradish, drained
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