Fatfreegarlicsmashedpotatoes Recipes

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.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

AS GOOD AS MASHED POTATOES BUT FAT FREE

Steps:

• Pare the potatoes or leave skin on, according to taste.
• Cut into 1 inch cubes, and place in heavy medium saucepan.
• Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat.
• Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork.
• Add more hot water if potatoes seem too dry.
• Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
• Remove from heat, stir in the mustards, horseradish and sour cream.
• Note: If there are any leftovers, use for a great potato salad by adding chopped onion, celery, pickles, hard cooked eggs and some fat-free mayonnaise or sour cream. As good as mashed potatoes (But Fat Free!) uses a unique combination of garlic, Tabasco, mustard and horseradish to spice up an American favorite.

FAT FREE GARLIC MASHED POTATOES

Steps:

• Wash and boil potatoes in water until appropriately tender.
• While potatoes are boiling, add sour cream, garlic and salt to suitably-sized bowl and stir until well combined.
• Preheat oven to 350°F.
• Drain potatoes and mash using masher.
• Add sour cream mixture to mashed potatoes and mash and stir until well combined.
• Transfer everything to oven-safe baking/serving dish (depth of potatoes should be about 3 inches).
• Bake for 15 minutes to serve hot.

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

GARLIC-SMASHED POTATOES

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.

HEALTHY GARLIC MASHED POTATOES

Steps:

• In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place.
• Meanwhile, in the same saucepan, combine milk, butter, and salt; season with pepper. Place over low heat until butter has melted and milk is warm to the touch. Pass potatoes and garlic through a ricer or food mill into saucepan, and stir gently to combine with milk mixture. Serve immediately.