Low Calorie Mashed Potatoes Food

HEALTHY MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
• Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. Using a fork, masher or electric beaters, mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
• Serve warm and top with fresh herbs, if desired.

MASHED SWEET POTATOES

Steps:

• In a separate small pot over low heat, warm up the cream.​

LOW-CALORIE MASHED POTATOES

Steps:

• Place potatoes and garlic in large saucepan. Add enough water to cover; bring to a boil over high heat. Reduce heat and simmer; uncovered, 20 to 30 minutes or until potatoes are fork-tender. Drain.
• Place potatoes and garlic in medium bowl. Mash with potato masher or beat with electric mixer at medium speed until smooth.
• Add buttermilk, salt, and pepper. Stir with fork until just blended. Garnish with chives, if desired.

LOW FAT CREAM CHEESE MASHED POTATOES

Steps:

• PLACE potatoes and enough water to cover in 3-quart saucepan. Bring to boil. Reduce heat to medium; cook 20 to 25 minutes or until tender. Drain.
• MASH potatoes, gradually stirring in milk, cream cheese, onion powder, salt and pepper until light and fluffy. Sprinkle with paprika. Serve immediately.

MASHED CAULIFLOWER

Steps:

• Steam or boil cauliflower and garlic until soft.
• Drain the cauliflower, then add buttermilk, butter, salt, pepper and purée with an immersion blender. (If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it!) A regular blender would work fine as well.

CREAMY MASHED CAULIFLOWER AND LEEKS

Steps:

• Remove the outer leaves and core from the head of cauliflower and discard. Chop the cauliflower coarsely and put it in a medium saucepan. Cover with water 1 teaspoon of salt; bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for about 10 to 12 minutes, or until it is very tender. Drain in a mesh sieve and set aside.​
• Meanwhile, clean the leeks. Cut the root end and dark green tops off the leeks and discard. Cut the leeks in half lengthwise and rinse under cold running water to loosen and remove any bits of sand within the leaves. Slice the rinsed leeks thinly.
• Place the butter in a large skillet and place it over medium heat. When the butter stops foaming, add the leeks. Reduce the heat to medium-low and cook the leeks for about 7 to 10 minutes, or until the are very soft but not browned. Stir them frequently. You might have to lower the heat more, depending on your burner.
• Add the minced garlic or garlic powder to the leeks and continue cooking for 2 minutes longer.
• Put the drained cauliflower and leek mixture in a food processor and add the heavy cream. Process until smooth. Taste and add salt and freshly ground black pepper. Alternatively, process the mixture using an immersion blender or an electric mixer.
• Spoon the mashed cauliflower into a serving bowl and enjoy.

VEGAN MASHED POTATOES (LOW-FAT)

Steps:

• Bring a large pot of water to a boil. Add potatoes. Reduce heat to medium-low and simmer until potatoes fall apart with pierced with a fork, about 15 minutes. Drain.
• Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.