Wednesday, November 23, 2011

Thanksgiving Recipe #3: Lighter Mashed Potatoes!

For most people, Thanksgiving is about turkey and mashed potatoes. Mashed potatoes have a special place in most people's hearts, and they don't want them messed with. Thanksgiving is not the day that I would have you add cauliflower to the potatoes to make it more nutrient rich, since you may make many of your guests angry if they notice. However, I do suggest that you lighten up the traditional mashed potato, and I can almost guarantee that no one will notice. Plus, most people layer on the gravy, and many end up mixing everything together anyway- so they won't notice if the potatoes are a little lighter on the butter and cream.

Below is my recipe for enlightened mashed potatoes. Please be aware that this recipe is not super nutritious, if I were trying to do that I wouldn't have you peel them and would have you add cauliflower. I simply want to make these a healthier version than what you would normally get at a Thanksgiving feast.


3 pounds baking potatoes -- peeled and cut in 3" chunks
3 tablespoons light butter

3/4 cup skim milk
1 cup plain nonfat yogurt or light yogurt
1/2 teaspoon salt
1 pinch white pepper
Spices (cayenne, chives, etc.)

Place potatoes in cold water for a few minutes to remove excess starch.

Boil potatoes in water for 15-20 minutes until fork can poke through easily. Drain and return to pot. Over high heat, dry potatoes by keeping them over the heat for 1-2 minutes until all extra moisture is evaporated.

Mash potatoes in large bowl. In a medium saucepan over medium heat, combine butter and milk and bring to a simmer. Pour the liquid over potatoes and mix. Add yogurt, salt, pepper and any spices and blend well into potatoes. Taste for seasoning. Transfer to serving bowl and serve immediately.


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