Best Skinny Mashed Potatoes Recipes

SKINNY CHEESY MASHED POTATOES

Steps:

• Preheat oven to 350°F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk for desired consistency.
• Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in sour cream and cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake about 20 minutes or until lightly browned and heated through.

SKINNY MASHED POTATOES

Steps:

• Place potatoes, onions, garlic, and bouillon cube in a large pot. Pour in enough water to cover contents half-way; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
• Mash potatoes in the cooking liquid to desired smoothness.

SKINNY MASHED POTATOES

Steps:

• In 3-quart saucepan, place potatoes; add just enough water to cover. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender; drain.
• In same saucepan, mash potatoes, oil and salt with potato masher just until lumpy. Gradually add buttermilk, mashing until blended but still lumpy. (Amount of buttermilk needed to make potatoes creamy depends on variety of potatoes used.) Season to taste with pepper. Stir in chives.

SKINNY GARLIC MASHED POTATOES

Steps:

• Peel and chop potatoes (or leave the peels on).
• Boil potatoes until tender. Drain.
• Mash the potatoes with a masher, adding broth a little at a time to desired consistency.
• Add garlic and parsley.
• Chunk up the cheese slightly and mix in gently. Do not mix completely.
• Salt and pepper to taste.

SKINNY MASHED POTATOES WITH HORSERADISH

Steps:

• Place potatoes and 2 cans broth in saucepan; add enough water to cover. Bring to a boil. Cover, reduce heat to medium and cook until potatoes are tender, about 10 minutes. Drain. Mash potatoes with additional fresh broth, pepper and horseradish until potatoes are of desired consistency.