Low Fat Mashed Potatoes Recipes

Steps:

• Boil the potatoes in water till tender. Mince the onions finely.
• Peel them when hot.
• Mash the potatoes with a ricer/fork.
• Let them cool a bit.
• Add the salt and pepper, onions, then add the yogurt and the parsley.

Steps:

• Peel and cube potaoes.
• chop the onions.
• a microwave add a little water, cover and cook until the potatoes are soft. or.
• In a pot cover the potatoes with water, add a little salt and cook until the potatoes are soft, drain the water.
• With a minimum of olive oil sauté the onions until soft.
• While the potatoes are hot, add the onion including the oil to the potatoes.
• Add the yougert
• Use a riser or food processor to mash the potatoes.
• Add more yougert or low fat milk if required.

Steps:

• Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
• Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender; drain.
• Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
• Add 1 tablespoons butter, cream cheese, yogurt, milk and 3/4 teaspoon salt; adjusting the quantity of the yogurt to suit your personal taste and needs.
• Mix until all ingredients are blended.
• Spoon mixture into a lightly greased 12x8x2-inch baking dish.
• Brush top of mixture with melted butter; sprinkle with paprika.
• Bake immediately, or cover and refrigerate.
• If refrigerated, let stand at room temperature for 30 minutes before baking.
• Bake at 350°F, uncovered for 30 minutes or until hot.

Steps:

• 1. In a large stockpot, add potatoes to salted water and bring to a boil over high heat. Reduce the heat to medium and simmer for approx. 15 minutes or until potatoes are fork tender. Drain thoroughly and return to the pot.
• 2. Mash potatoes with a masher or electric mixer until all lumps are gone. Add the milk, butter, salt & pepper. Mix thoroughly until smooth and fluffy.
• 3. For the gravy: Bring the broth to a boil in a medium saucepan. Boil for approx 10 minutes, or until reduced by one third.
• 4. In a small bowl, combine the cornstarch and water and mix well. Gradually add the cornstarch mixture to the hot broth, stirring constantly. Reduce heat to low and continue cooking, stirring constantly for 4-5 minutes or until thickened. Add the thyme and pepper - adjust seasoning as needed. Stir well.
• 5. To serve, top each serving of mashed potatoes with gravy or serve the potatoes with the gravy on the side.

Steps:

• PLACE potatoes and enough water to cover in 3-quart saucepan. Bring to boil. Reduce heat to medium; cook 20 to 25 minutes or until tender. Drain.
• MASH potatoes, gradually stirring in milk, cream cheese, onion powder, salt and pepper until light and fluffy. Sprinkle with paprika. Serve immediately.

Steps:

• Place all ingredients, except cheese and bacon, in a large bowl. Beat with electric mixer on medium to high speed until potatoes are smooth and creamy.
• Spoon mixute into a lightly greased 13 x 9 baking dishe. Sprinkle with cheese and bacon.
• cover and bake in 350 degree oven for 30 minutes or until heated through.