ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
MASHED POTATOES
25
5 large potatoes, peeled,
cut into 1-inch pieces,
and boiled
1
⁄
2
cup low-fat milk,
heated
2 tablespoons margarine
or butter
1 teaspoon salt
1
⁄
8
teaspoon black pepper
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and flat
beater to mixer. Gradually turn to Speed 2 and mix
about 1 minute, or until smooth.
Add all remaining ingredients. Turn to Speed 4 and
beat about 30 seconds, or until milk is absorbed.
Gradually turn to Speed 6 and beat about 1 minute,
or until fluffy. Stop and scrape bowl. Exchange flat
beater for wire whip. Turn to Speed 10 and whip
2 to 3 minutes.
Yield: 6 servings.
Per serving: About 175 cal, 3 g pro, 32 g carb,
4 g fat, 2 mg chol, 417 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 176 cal, 3 g pro, 32 g carb,
4 g fat, 2 mg chol, 403 mg sod.
Parmesan Mashed Potatoes
Increase milk to
3
⁄4 cup. Add
1
⁄3 cup grated Parmesan
cheese with milk.
Per serving: About 205 cal, 6 g pro, 32 g carb,
6 g fat, 7 mg chol, 524 mg sod.
Sour Cream-Chive Mashed Potatoes
Substitute
1
⁄4 cup reduced-fat sour cream for
1
⁄4 cup
milk. Add 2 tablespoons chopped fresh chives.
Per serving: About 178 cal, 4 g pro, 32 g carb,
4 g fat, 2 mg chol, 417 mg sod.
