Mystery Mashed Potatoes
Nutrition Highlights: vegetables, calcium
Rich in vitamins vitamin B6, C, potassium, manganese, folate, calcium and fiber
Comforting, homey and full of fat, most mashed potato recipes call for a stick of butter and a cup of heavy cream. I used to reserve this dish for major holidays, but with this revamped recipe, we can enjoy these delicious mashed potatoes whenever the urge strikes. You’ll hardly miss the heavy cream and butter with the clever use of calcium-rich evaporated skim milk, which is concentrated and has a consistency similar to cream. And the pureed cauliflower and zucchini disappear in the creamy white texture of this dish. For myself, I more than triple the amount of White Puree, since I don’t mind the taste of the veggies and I want to cut way back on carbs. But for the family, start at lower amount of White Puree called for, and gradually increase a little each time you make these, until it gets too noticeable.
Servings: 6 to 8 servings
- 2 pounds Yukon Gold or russet potatoes peeled and quartered
- 4 to 8 tablespoons White Puree Make Ahead
- 2 tablespoons Low-fat sour cream
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup evaporated skim milk
- Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat and simmer covered for 25 to 35 minutes, until the potatoes are completely tender.
- Drain potatoes in a colander, and then return to pot along with butter, evaporated milk, White Puree, sour cream and salt. Mash with a potato masher until combined well.
- Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.
- Follow exact instructions above for Mystery Mashed Potatoes, but replace the White Puree with the same amount of White Bean Puree (see Make-Ahead Recipe #9). Alternatively, you can add both the White Bean and White Purees in this recipe, for an even healthier dish.
- Cheese acts as an excellent flavor decoy and adds protein and calcium.
- Follow exact instructions above for either variation of Mystery Mashed Potatoes, the fold in about one-quarter cup shredded low fat cheddar cheese or parmesan cheese to the hot potatoes before serving.