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Mashed Potatoes
5 large potatoes
(about 2_ Ibs),
peeled, quartered,
and boiled
cup low-fat milk,
heated
2 tablespoons butter
or margarine
1 teaspoon salt
teaspoon black
pepper
9 large potatoes
(about
5 Ibs), peeled,
quartered, and
boiled
2/_cups low-fat milk,
heated
3 tablespoons butter
or margarine
1_ teaspoons salt
¼ teaspoon black
pepper
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and
flat beater to mixer. Gradually turn to Speed 2
and mix about 1 minute, or until smooth.
Add all remaining ingredients. Turn to Speed 4
and beat about 30 seconds, or until milk is
absorbed. Gradually turn to Speed 6 and beat
about 1 minute, or until fluffy. Stop and scrape
bowl. Exchange flat beater for wire whip. Turn to
Speed 10 and whip 2 to 3 minutes.
Yield: 9 servings (_ cup per serving).
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 296 mg sodium.
VARIATION S
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 239 mg sodium.
Mashed Potatoes for a Crowd
Prepare as directed above, using 6 qt mixer bowl.
Yield: 18 servings (¾ cup per serving).
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