It's mushy and mashy and that's exactly how most of us like it.
Mashed potatoes (or any form of potato) tastes best when served with warm gravy and endless condiments. But even if this comfort food is stuffed with fatty sour cream, crispy bacon and processed cheese, peeling away the fat doesn't have to be so tricky.
On this week's How To, Everwell.com's Liz Weiss shows us how to turn that fat-filled bowl of buttery goodness and replace it with a nutritional and healthier potato option. And don't worry about the taste -- we've got you covered.
For a simple fix, replace one-third of your boiled potatoes with sweet potato. Sweet potatoes are high in vitamin C and B6 and filled with iron to give our immune system a much-needed boost.
Weiss also shows us how to take traditional mashed potato components like cheese, gravy and butter and replace them with low-fat cream cheese, cheddar cheese and fat-free sour cream for a dish that cuts out a ton of fat.
One serving of these mashed potatoes has about 220 calories.
Makes 10 Servings
3 pounds Yukon Gold potatoes, peeled and cut into ½-inch dice
1 pound sweet potatoes, peeled and cut into ½-inch dice
4 ounces 1/3-less-fat cream cheese
1/2 cup fat-free sour cream
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
A few cranks of freshly ground black pepper
1. Place the potatoes and sweet potatoes in a large saucepan, and add enough cold water to cover. Cover and bring to a boil. Reduce the heat and cook, covered, at a low boil until tender, about 10 minutes.
2. Drain well and return to the pan. Add the cream cheese, sour cream, cheddar cheese, Parmesan cheese, butter, salt, nutmeg, and pepper. Use a potato masher to mash the potatoes until smooth.
3. Season with additional salt and pepper to taste. Serve out of the saucepan, or spread potato mixture into a 9 by 13-inch baking dish and bake, uncovered, for 15 minutes until heated through.
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