brown potatoes on blue dish towel next to large cooking pot

Mashed Potatoes

If you have a little time, you can make mashed potatoes from scratch and skip the box mix.
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Course Snacks & Sides
$1.14 per serving
Servings 2 cups

Ingredients
 

  • 4 medium potatoes (red or yellow work best)
  • ¼ cup low-fat or fat-free milkl (approximate)
  • 1 Tablespoon margarine
  • salt to taste

Instructions
 

  • Wash potatoes, removing sprouts and blemishes. Leave peels on and cut into 2-inch pieces.
  • Put potatoes in a large saucepan, cover with water, and bring to boil. Reduce heat and simmer until fork tender, about 30 minutes.
  • Drain. Reserved liquid can be used in gravy, soup, bread, or rolls.
  • Mash with potato masher or fork. Add milk to desired consistency and salt to taste. Add margarine and stir.
  • To help fluff the potatoes, cover and place in saucepan over very low heat for about 5 minutes.

Notes

Variations
  • Mashed Sweet Potatoes: Instead of regular potatoes, use 4 sweet potatoes (peeled). Do not use milk. Season with 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried thyme), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
 
  • No Skins: Use peeled potatoes and follow cooking directions above.
 
  • Potato Pancakes: Add 1-2 Tablespoons diced onion, 1 egg, and 1-2 Tablespoons milk to 1 cup leftover mashed potatoes. Form into patties. Add 1 teaspoon oil into a large skillet. Heat. Once warm, add potato patties and cook until brown on each side. If desired, top with a piece of cheese.

Nutrition Label

Serving: 0.5 cup
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