Everyone knows how to make mashed potatoes, so I'm not going to insult you by telling you how, but--I wanted to share a little secret I learned from my Mom years ago to cut the fat and increase the nutrition of mashed potatoes.
Add powdered milk. Yep--that's it. For a pot of mashed potatoes, you don't need a lot of heavy ingredients like cream or sour cream--just the creaminess, and powdered milk will do that. If you drain the potatoes, add skim or lowfat warmed milk, a bit of butter to taste, some salt, and some powdered milk--roughly 1/4 to 1/2 cup for a large pot of potatoes--you will have still have rich and creamy potatoes but they are loaded with calcium and have far less fat/calories per serving.
Extra calcium is especially important for kids--so let them eat those mashed potatoes!
We drain and add butter & milk (whole though... can't stand any other kind!). A tip that everyone prob already knows but me lol... We recently started dicing the potatoes really small to boil and it cuts the cooking time drastically. Like I said, I would assume people know that - but I didn't.
ReplyDelete