Low Fat Mashed Potatoes Food

LOW-FAT SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
• Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
• Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

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.

CREAM CHEESE AND CHIVE MASHED POTATOES (LOW-FAT)

Steps:

• In medium saucepan over high heat, boil potatoes in 2 inches of water about 12 minutes, or until tender; drain thoroughly.
• Shake potatoes in pan 1 to 2 minutes over low heat to dry thoroughly.
• Mash potatoes with electric mixer or potatoe masher. (Do not overbeat).
• Mix in cheese until melted.
• Mix in milk and chives.
• Season with salt and pepper.
• Stir gently over low heat just until heated through.

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.

MAKE AHEAD MASHED POTATOES (LOWER FAT)

Steps:

• Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
• Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender; drain.
• Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
• Add 1 tablespoons butter, cream cheese, yogurt, milk and 3/4 teaspoon salt; adjusting the quantity of the yogurt to suit your personal taste and needs.
• Mix until all ingredients are blended.
• Spoon mixture into a lightly greased 12x8x2-inch baking dish.
• Brush top of mixture with melted butter; sprinkle with paprika.
• Bake immediately, or cover and refrigerate.
• If refrigerated, let stand at room temperature for 30 minutes before baking.
• Bake at 350°F, uncovered for 30 minutes or until hot.

LOW FAT MASHED POTATOES

Steps:

• Peel and cube potaoes.
• chop the onions.
• a microwave add a little water, cover and cook until the potatoes are soft. or.
• In a pot cover the potatoes with water, add a little salt and cook until the potatoes are soft, drain the water.
• With a minimum of olive oil sauté the onions until soft.
• While the potatoes are hot, add the onion including the oil to the potatoes.
• Add the yougert
• Use a riser or food processor to mash the potatoes.
• Add more yougert or low fat milk if required.

LOW FAT YOGURT MASHED POTATOES

Steps:

• Boil the potatoes in water till tender. Mince the onions finely.
• Peel them when hot.
• Mash the potatoes with a ricer/fork.
• Let them cool a bit.
• Add the salt and pepper, onions, then add the yogurt and the parsley.

LOW-FAT MASHED POTATOES WITH GRAVY

Steps:

• 1. In a large stockpot, add potatoes to salted water and bring to a boil over high heat. Reduce the heat to medium and simmer for approx. 15 minutes or until potatoes are fork tender. Drain thoroughly and return to the pot.
• 2. Mash potatoes with a masher or electric mixer until all lumps are gone. Add the milk, butter, salt & pepper. Mix thoroughly until smooth and fluffy.
• 3. For the gravy: Bring the broth to a boil in a medium saucepan. Boil for approx 10 minutes, or until reduced by one third.
• 4. In a small bowl, combine the cornstarch and water and mix well. Gradually add the cornstarch mixture to the hot broth, stirring constantly. Reduce heat to low and continue cooking, stirring constantly for 4-5 minutes or until thickened. Add the thyme and pepper - adjust seasoning as needed. Stir well.
• 5. To serve, top each serving of mashed potatoes with gravy or serve the potatoes with the gravy on the side.