When asked to bring mashed potatoes for a holiday dinner the challenge was a dish that was both tasty and healthy. I wanted to get as much nutrition into the dish as possible while still maintaining the rich texture and taste that I expect from holiday mashed potatoes.
Here are some stats for this dish made with the skin on compared to without the skin:
- Calories: 175 compared to 200 ( 12.5% decrease )
- Carbs: 26.7 g compared to 32.9 ( 18.8% decrease )
- Protein: 4.4 g compared to 4.1 ( 6.8% increase )
- Potassium: 762 g compared to 570 ( 25.2% increase )
This recipe is designed to easily multiply to any number of servings required.
- ⅔ lb (300 g) red skin potatoes
- 1 Tbsp (15 g) butter
- ⅓ cup (80 ml) milk (I use skim)
- ¼ tsp black pepper
- ¼ tsp salt (or to taste)
- 1 clove of garlic minced
- Scrub and cut potatoes into 1-inch (2.5 cm) cubes.
- Put the cubed potatoes into a saucepan and just barely cover the potatoes with cold salted water.
- Cover with lid and bring to a boil.
- Turn down the heat and simmer for about 15 minutes - until the potato cubes are fork tender. If in doubt, cook them longer because this is what helps makes them mash easily, smooth (no lumps) and fluffy.
- Drain into a colander.
- Place butter into now-empty saucepan and melt over medium heat.
- Add minced garlic and sauté for 30 seconds to a minute. (Do not brown the garlic; just allow its flavor to infuse the butter.)
- Add and stir in the pepper and salt to the pot.
- Add the milk, stir, and heat to hot (steaming) but not boiling.
- Return potatoes to pot (turn off heat under pot) and mash with a potato masher until all the lumps are gone and everything is incorporated.
• Transfer to oven/microwave safe serving dish.
• Cover with plastic wrap eliminating air pockets.
• Let cool on the counter.
• To reheat, remove plastic wrap. Cover dish and reheat in the oven (350 degree) for 30 minutes stirring mid-way through, or reheat in a microwave oven.