Mashed Potatoes Slimmed Recipes
SKINNY MASHED POTATOES
I have a meat and potatoes guy who could live on potatoes and gravy. This is how I make it healthier and lower in fat!
Provided by Mamas Kitchen Hope
Categories Potato
Time 20m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Boil potatoes until tender and drain well.
- Combine potatoes and broth in a bowl and mash to desired consistency.
- Season with salt and pepper if desired.
- Tip: For a 'buttery' look without the butter, add a few granules of chicken bouillon- Thanks SusieQusie! You could also add some butter flavored granules like Butter Buds or Molly McButter).
Nutrition Facts : Calories 76.4, Fat 0.3, SaturatedFat 0.1, Sodium 140.7, Carbohydrate 15.9, Fiber 2, Sugar 0.8, Protein 2.7
SKINNY CHEESY MASHED POTATOES
80% less fat • 67% less sodium than the original recipe. Easy, cheesy. Whip your meal into shape with these smooth spuds.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk for desired consistency.
- Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in sour cream and cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake about 20 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 3/4 cup, Sodium 320 mg, Sugar 1 g, TransFat 0 g
SKINNY MASHED POTATOES
81% less fat • 31% fewer calories • 86% more iron than the original recipe. If you think you have to give up your favorite mashed potatoes, think again.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, place potatoes; add just enough water to cover. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender; drain.
- In same saucepan, mash potatoes, oil and salt with potato masher just until lumpy. Gradually add buttermilk, mashing until blended but still lumpy. (Amount of buttermilk needed to make potatoes creamy depends on variety of potatoes used.) Season to taste with pepper. Stir in chives.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g
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- Place potatoes in a large pot and cover with water. Bring to a boil. Simmer for 20 minutes or until soft.
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- Mash until smooth with a potato masher or use a potato ricer. Taste for seasoning and add more salt and pepper to taste. Sprinkle chives on top if desired.
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