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Reduced-Fat Mashed Potatoes

From

February/March 2011

Reduced-Fat Mashed Potatoes

When developing our recipe for Reduced-Fat Mashed Potatoes, we discovered that potato types varied only slightly in nutritional value, but Yukon Golds outshone other potato varieties for their buttery flavor and silky, light texture. Replacing some of the dairy with reserved potato cooking water cut calories. Furthermore, the starch from the water contributed a smooth, supple consistency to the mashed potatoes. We were surprised to find that a single tablespoon of butter was all that was necessary to impart a noticeable buttery taste. A little low-fat mayonnaise compensated for the loss of creaminess.

Traditional recipes have 352 calories, 25 grams of fat, and 16 grams of saturated fat per 1-cup serving. Our changes brought the numbers down to 174 calories, 3 grams of fat, and 1 gram of saturated fat.

Serves 4

We prefer Hellmann’s low-fat mayonnaise. Use the flat edge of a chef’s knife to smash the peeled garlic cloves. A ricer or a food mill makes for an exceptionally creamy mash, but if you don’t own either one, use a potato masher.

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