If you have a little time, you can make mashed potatoes from scratch and skip the box mix.
Course Snacks & Sides
Servings 2cups
Cost $1.14 per serving
Ingredients
4medium potatoesred or yellow work best
¼cuplow-fat or fat-free milklapproximate
1Tablespoonmargarine
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.