Mashed Potatoes on the Lighter Side
A simple one-for-one substitution of chicken stock or soy milk for cow's milk means having to make mashed potatoes without milk is not a problem. These potatoes are as just as tasty as the traditional version even though they have fewer calories than traditional mashed potatoes and are safe for folks allergic to milk. Make a double batch to save time and energy in making dinner the next time you want to serve mashed potatoes. Wrapped in aluminum foil or freezer-grade plastic, mashed potatoes keep their quality for 10 to 12 months in the freezer.
Total Time: 40 minutes Prep Time: 2 minutes | Serves: 6
- 2 pounds Yukon Gold potatoes
- 1 1/4 cups chicken broth
- 2 tablespoons butter or margarine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- Using a large, sharp knife, cut the potatoes in half and then into quarters.
- In a large pot, add the potatoes and enough cold water to cover them. Adding potatoes to water that is already boiling overcooks the outside of the potatoes or undercooks the inside.
- Turn the heat to high until the water reaches a boil. Then turn the heat to simmer, and cook the potatoes gently for about 20 minutes or until you can pierce them easily with a sharp knife.
- Turn off the burner, drain the water from the potatoes, place the pot back on the burner and let the potatoes sit for 2 minutes so that some of the water clinging to them evaporates.
- In the microwave, heat the chicken broth until it is very hot, about 2 minutes.
- Using a potato masher, an electric mixer or a large, sturdy fork, mash the potatoes. Add the hot broth and continue mashing until the potatoes reach a consistency you like. Some people prefer a few chunks of potato left intact, while others prefer a completely smooth consistency.
- Stir in the butter, salt and pepper. Taste the potatoes and add more seasoning if needed.
Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.