Here’s another recommended recipe we found from cookscountry.com.
Reference Link:
Reduced-Fat Mashed Potatoes:

By America’s Test Kitchen

Published on October 11, 2011

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces½ cup fat-free half-and-half 1 tablespoon unsalted butter 2 garlic cloves, peeled and smashed1 bay leaf Salt and pepper 3 tablespoons low-fat mayonnaise

Before You Begin

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.

Instructions

1. Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, 20 to 25 minutes.
2. Meanwhile, bring half-and-half, butter, garlic, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper to boil in small saucepan over high heat. Remove from heat, cover, and let stand for 15 minutes. Discard garlic and bay leaf.
3. Reserve ½ cup potato cooking water. Drain potatoes thoroughly. Set ricer or food mill over now-empty pot and press or mill potatoes into pot. Stir in warm half-and-half mixture, mayonnaise, and ¼ cup reserved potato water, adding additional potato water as needed. Season with salt and pepper to taste. Serve.

Jeannie notes.. Above is curated for evaluation and recommendation from cookscountry.com

Continue to Read full article:
Reduced-Fat Mashed Potatoes

reco low-cal