Mashed Potatoes
If you have a little time, you can make mashed potatoes from scratch and skip the box mix.
$1.14 per serving
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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