Reggies Special Mashed Potatoes Light Recipes

LIGHT MASHED RED POTATOES

Steps:

• Bring water to a boil in a large stockpot. Add the potatoes, 2 teaspoons of salt, and pepper and leave to a roiling boil for approximately 25 minutes or until fork tender. Strain the potatoes, reserving 1 cup of the liquid.
• Return potatoes to the stockpot and mash lightly with a potato masher adding the reserved liquid, milk, remaining 1 teaspoons of salt, black pepper, and garlic powder. Stir to combine-being careful not to over-mash. At the last, fold in the melted butter and serve immediately.

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

CHANTILLY MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
• Remove from the heat and let drain in a colander for 5 to 10 minutes.
• Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
• Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
• Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
• Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
• Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
• Remove from the oven and sprinkle with green onions before serving.

LIGHT MASHED POTATOES

Steps:

• In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
• Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
• Reserve 1/4 cup cooking water; drain potatoes.
• Return potatoes to saucepan.
• Mash with margarine and 3/4 teaspoon salt.
• Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
• Transfer to serving dish.