The trick to making these potatoes "skinny" is replacing the butter and cream with chicken broth. They're so easy to prepare and just plain delicious.
cost per recipe: $6.67
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.
Mash the potato mixture. Season to taste.
I just made this recipe for the first time tonight. I LOVE mashed potatoes made with milk and lots of butter, sometimes I even add cream cheese and sour cream. Wasn’t sure what to expect from a recipe without all the wonderful additions I usually use- but my youngest daughter has a dairy sensitivity so I thought I’d give it a try. These are so flavorful that I don’t miss the added dairy and fat at all. I did season with freshly ground sea salt and pepper, garlic granules and onion powder.
it lacks flavor
I made the recipe because of the reviews. We did not like it, because it was bland. Sorry about the review.
Skinny Mashed Potatoes
I made them with chunky potatoes and they were gobbled up!
I've used this method forever. I just use one potato per person and then barely cover them with broth. That should be just enough to mash 'as is' without draining the potatoes. You can add one or two cloves of garlic. I also keep them 'skinny' by adding non-fat sour cream or non-fat half and half or 1% buttermilk. I also warm any of the above before adding it to the potatoes for a minute or two in the microwave.
This is the only way that I make mashed potatoes now. The flavor is awesome and it cuts back on the calories and fat. Thank you!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.