Smooth And Light Mashed Potatoes Recipes

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CREAMY AND LIGHT MASHED SWEET POTATOES



Creamy and Light Mashed Sweet Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 7

4 pounds sweet potatoes, washed, peeled and cut into 2-inch rounds
1 cup heavy cream
1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
1/2 cup brown sugar
Zest of 1 lemon.
1/2 teaspoon freshly-grated nutmeg
1/4 teaspoon salt

Steps:

  • Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
  • Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.

LIGHT MASHED POTATOES



Light Mashed Potatoes image

Fat-free half-and-half gives these potatoes the same silky texture you'd get with heavy cream but without the fat and cholesterol. Recipe is from Good Housekeeping.

Provided by CookingONTheSide

Categories     Potato

Time 30m

Yield 4 1/2 cups, 6 serving(s)

Number Of Ingredients 4

2 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
1 tablespoon margarine or 1 tablespoon butter
salt
1/2 cup fat-free half-and-half, warmed

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.

SILKY SMOOTH MASHED POTATOES



Silky Smooth Mashed Potatoes image

Perfect for any day of the week or with Thanksgiving dinner. Reheat leftovers on the stove with a splash of milk. My boyfriend said the onion powder gives these potatoes their great taste.

Provided by KeLynn

Categories     Low Protein

Time 45m

Yield 10 serving(s)

Number Of Ingredients 7

10 russet potatoes, peeled and cubed
1/3 cup milk
8 ounces low-fat cream cheese, softened and cubed
3/4 cup butter, softened
2 teaspoons onion powder
3 teaspoons salt
bacon and shredded cheese (to garnish)
Calories351.9
Fat19.6
SaturatedFat12.3
Cholesterol55
Sodium903.2
Carbohydrate38.6
Fiber4.7
Sugar1.8
Protein7

Steps:

  • Boil potatoes in large pot of water until tender.
  • Drain and return to pot.
  • Add cubed cream cheese and one stick of butter.
  • Using a hand mixer blend until combined.
  • Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
  • Add more salt and/or onion powder to taste.
  • Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
  • Garnish with crumbled bacon and shredded cheese.

LIGHT AND SILKY MASHED POTATOES



Light and Silky Mashed Potatoes image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Kid-Friendly     Quick & Easy     Fall     Boil     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

2 lb Yukon Gold potatoes (preferably large)
1 1/2 teaspoons salt
2/3 cup whole milk
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon white pepper
Special Equipment
a food mill fitted with medium disk, or a potato ricer

Steps:

  • Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
  • Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
  • Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

SMOOTH AND LIGHT MASHED POTATOES



SMOOTH AND LIGHT MASHED POTATOES image

Categories     Potato

Yield 8 to 10 people

Number Of Ingredients 12

5 lb (2.3 kg) baking or russet potatoes, peeled and quartered or halved, depending on size
1 1/2 cups warm homo or 2 percent milk
1/4 cup melted butter
salt and white pepper to taste
thinly sliced green onion or chopped fresh parsley, to taste
Optional:
Garlic Mashed Potatoes:
Peel and slice 6 to 12 large cloves, depending on taste. Add the garlic to the pot with the potatoes. Keep garlic when you drain the potatoes.
Buttermilk Mashed Potatoes:
To make tangy, buttermilk-flavoured mashed potatoes, replace the milk in the recipe with an equal amount of buttermilk warmed.
Whipped Potatoes:
To make this even lighter, after mixing the butter and milk, use an electric beater, or a stand mixer fitted with the whip attachment, and whip the potatoes until very light and almost fluffy.

Steps:

  • Place the potatoes in a large pot. Cover with at least two inches of cold water. Bring potatoes to a boil over medium-high heat. Reduce the heat until the potatoes simmer gently. Simmer until very tender, 18 to 20 minutes. Drain the potatoes well. Thoroughly mash the potatoes with a potato masher. Or, if desired, transfer potatoes to the bowl of your stand mixer fitted with the paddle attachment, and use that machine to mash them. Now vigorously mix in the milk and butter until potatoes are light and smooth. Season the potatoes with salt and pepper Note: Warm the milk and melted butter in the microwave and then add to potatoes.

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