Best Light Mashed Potatoes Recipes

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

CREAMY AND LIGHT MASHED SWEET POTATOES

Steps:

• Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
• Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.

LIGHT MASHED POTATOES

Steps:

• In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
• Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
• Reserve 1/4 cup cooking water; drain potatoes.
• Return potatoes to saucepan.
• Mash with margarine and 3/4 teaspoon salt.
• Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
• Transfer to serving dish.

LIGHT AND SILKY MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
• Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
• Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

LIGHT 'N' CREAMY MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Stir in chives. Sprinkle with paprika.

LIGHT AND FLUFFY MASHED POTATOES

Steps:

• 1. Pick a bag of Russet potatoes in which the potatoes are mostly the same size for easy chopping.
• 2. Peel the potatoes.
• 3. Chop the potatoes so they are a good size and evenly chopped. Place them in a bowl.
• 4. Fill the bowl with water and stir the potatoes around. The potatoes will release a starchy cloudiness in the water.
• 5. Pour the potatoes into a strainer and rinse them with water.
• 6. Pour the potatoes back in the bowl. Fill the bowl with water and stir around again. The water should be clear. If the water is still cloudy repeat step 5.
• 7. Strain the potatoes and carefully drop into a pot of boiling water.
• 8. Add salt to the water and cook the potatoes in the pot of hot water for 15 to 20 minutes (depending on the size of the chunks of potatoes). The potatoes, when dropped into the pot, will cool down the water slightly and the water won't boil at first. That's ok, start your timer as soon as you drop them. Cover with a lid; check, and stir them occasionally.
• 9. When they are fork tender, strain the potatoes and rinse under water to get any starchy water off.
• 10. Put a handful of potatoes in the ricer and push through. Don't put too many potatoes in the ricer at once or it becomes hard to work with.
• 11. Rice all the hot potatoes.
• 12. Pour melted butter onto potatoes.
• 13. Next, pour in the warm half and half.
• 14. Gently fold in the butter and milk with a rubber spatula.
• 15. Finally, add salt and pepper to taste. Gently fold and taste as you go. Salting the water and using salted butter will reduce how much salt you have to fold in so you don't have to work your beautiful fluffy potatoes too much.
• 16. The results, a bowl of light and fluffy mashed potatoes!

LIGHT MASHED RED POTATOES

Steps:

• Bring water to a boil in a large stockpot. Add the potatoes, 2 teaspoons of salt, and pepper and leave to a roiling boil for approximately 25 minutes or until fork tender. Strain the potatoes, reserving 1 cup of the liquid.
• Return potatoes to the stockpot and mash lightly with a potato masher adding the reserved liquid, milk, remaining 1 teaspoons of salt, black pepper, and garlic powder. Stir to combine-being careful not to over-mash. At the last, fold in the melted butter and serve immediately.

SMOOTH AND LIGHT MASHED POTATOES

Steps:

• Place the potatoes in a large pot. Cover with at least two inches of cold water. Bring potatoes to a boil over medium-high heat. Reduce the heat until the potatoes simmer gently. Simmer until very tender, 18 to 20 minutes. Drain the potatoes well. Thoroughly mash the potatoes with a potato masher. Or, if desired, transfer potatoes to the bowl of your stand mixer fitted with the paddle attachment, and use that machine to mash them. Now vigorously mix in the milk and butter until potatoes are light and smooth. Season the potatoes with salt and pepper Note: Warm the milk and melted butter in the microwave and then add to potatoes.

LIGHT 'N' CREAMY MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
• Mash the potatoes. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Stir in chives. Sprinkle with paprika.