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Add a photoServings: 6
Ingredients
- 4Â 1/4 lb russet or possibly Yukon Gold potatoes peeled, and
- Â Â cut in 2" to 3" chunks
- 1Â 1/2 tsp salt more as needed
- 3/4 c. lowfat milk - (to 1)
- 1 c. cubed unsalted butter - (2 sticks)
- 1/2 tsp chopped garlic
- 1/2 tsp freshly-grnd black pepper
Directions
- Place potatoes and 1 1/2 tsp. salt in a large stockpot. Add in sufficient water to cover. Bring to a boil, reduce heat, and simmer till the potatoes are tender but not mushy when pierced with the tip of a knife, 15 to 20 min.
- Drain potatoes, and transfer to an electric mixer fitted with the paddle attachment. If you prefer a lumpier consistency, you can mash them with a potato masher. Add in 3/4 c. lowfat milk, the butter, garlic, and pepper. Mix on low speed to combine, then increase the speed to medium to mix thoroughly. Add in more lowfat milk if the potatoes seem too thick. Taste, and season with salt as desired.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 6 servings | |
| Calories 538 | |
| Calories from Fat 274 | 51% |
| Total Fat 31.24g | 39% |
| Saturated Fat 19.69g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 615mg | 26% |
| Potassium 1396mg | 40% |
| Total Carbs 59.67g | 16% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.6g | 2% |
| Protein 8.24g | 13% |
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