I leave the skin on my mashed potatoes since it adds fiber and a nice earthy taste. These potatoes have far less fat and calories than most recipes so feel free to have seconds. Top these taters with
drunken gravy.
Ingredients:
- 8 large Yukon Gold potatoes, with skin, cut in similar size cubes
- 1/2 cup chicken stock
- 1/4 cup fat free half-n-half
- 3 Tablespoons butter
- 1 tsp Salt
- 1 tsp Pepper
Directions: Over high heat bring a salted pot of water to a boil. Carefully add in potatoes. Once potatoes come to a boil cook for an additional 30 minutes, or until potatoes are tender. Drain potatoes in a large colander and return to pot.
Smash potatoes with a fork, masher, hand, etc. Add butter, half-n-half, and chicken stock to pan.
Mix until ingredients are absorbed and potatoes are fluffy. Add salt and pepper to taste. Serve with drunken gravy.
No comments:
Post a Comment