Slimmed-Down Spuds

Ingredients

• 1 lb potatoes (all-purpose, Yukon Gold or red, depending on style)
• 4 cup water
• 1 tsp salt
• ½ cup hot skim milk
• ½ tsp salt
• ¼ tsp freshly ground pepper
• style additions (see notes)

Method

1. Basic instructions: Cut the potatoes into 2-inch chunks. Place in a large saucepan, cover with 4 cups water and 1 teaspoon salt and boil 20 to 25 minutes or until tender. Drain; return to the pan and mash. Gradually whisk in 1/2 cup hot skim milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and the additions for your chosen style. Makes 4 servings.
2. Parmesan-Herb (1 lb all-purpose, peeled): add 2 T freshly grated Parmesan cheese, 1 tsp extra-virgin olive oil, 1 tsp chopped fresh parsley.
3. Roasted Garlic (1 lb all-purpose, peeled): add 1 tsp roasted garlic puree, 1 T butter or margarine; garnish with fresh thyme.
4. Jalapeno-Jack (1 lb Yukon Gold, scrubbed): add 2 T shredded Monterey Jack cheese, 1 tsp minced pickled jalapeno chile.
5. Roasted Red Onion or Shallot (1 lb medium red, scrubbed): add 1 T roasted red onion or shallot puree, 1 tsp butter or margarine, 1/4 tsp crumbled rosemary.

Notes

Clipping. Mashed potatoes don't need lots of heavy cream and butter to taste great - four lower-in-fat style variations on one basic recipe.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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