Continuing with my Thanksgiving experiments I present to you the best mashed potatoes EVER! Seriously, I’m not kidding, these were d-e-l-i-c-i-o-u-s! Simple but delicious. EVEN the husband agreed and let me tell you, he’s a mashed potato snob. It’s really the only way he even likes potatoes.
I do have to tell you, the husband and I are complete food opposites and nothing demonstrates it more then mashed potatoes. If it were up to me, the skin would stay on. I like lumps he’s a smooth guy. Chives, garlic, something different? I say, bring it on! The husband ummm, yeah, I don’t think so.
So I make these for him. Consider this a lightened up version of a simple homemade classic. It works for us. Also consider this as a sort of mashed potato “formula”. The formula is 1-1-2 as in 1lb potatoes, 1oz fat free cream cheese and 2oz broth. Double, triple, whatever!
Here’s how I made them tonight…
- about 4 large Russet Potatoes (2lbs)
- 4 tbsp fat free cream cheese (2oz – 60g)
- 1/2 cup (4oz) fat free low sodium chicken broth
- Pinch of Kosher Salt & Pepper to taste
Peel and cut the potatoes. Add them to a large pot filled with water (covering the potatoes by at least an inch) and cook over high heat until the potatoes are tender when forked. Note: time will depend on how small you cut the potatoes.
Drain the water.
Add cream cheese, broth and a pinch of salt & pepper. Beat on high until desired consistently. For “husband smooth” about 5 minutes. ;~)
Now… on to the nutrition information. I don’t know about you, but 1/2 cup of mashed potatoes doesn’t cut it for me. I’m going for the full cup! ;~) Of course you can half it if you want.
|Servings||Amt per Serving|
|4||1 cup aprox 255g|
|190||0||3g||old: 3 new: 5|
P.S. The husband gave me crap about the “best mashed potatoes ever” comment but then said, and I quote… “then again, I can’t remember when I’ve had better”. LOL Ummm yeah, then I guess didn’t exaggerate. ;~P