I know there are thousands of Light Mashed Potatoes recipes out there, but most I could find add up to around 5 SP for a pretty smallish serving. And, to be honest, the ones I’ve tried have really lacked flavor.
Over the years, I’ve developed a few tricks to help with the flavor and texture of lighter mashed potatoes. The first is flavoring the cooking water as much as possible. Adding in a bay leaf and salt really amps up the overall flavor without adding tons of butter and cream. I also use the old Italian pasta-cooking method–reserve some cooking water to loosen up the texture of the potatoes until it’s the consistency you like. Some like stiff potatoes, some like super milky potatoes. Keep adjusting and tasting until you hit your definition of perfection. I’ve also found that you really need to use Yukon gold potatoes; they have a much creamier texture than Russets.
If you add this to your Thanksgiving menu, let me know on Instagram! Tag @litecravings and use the hashtags #litecravingsthanksgiving and #litecravingsrecipes. I love seeing your creations! Don’t forget my Sausage and Apple Stuffing and my Quinoa-Stuffed Delicata Squash. 🙂
Lightened-Up Mashed Potatoes
Ingredients
- 2 lbs yukon gold potatoes, peeled and chopped
- 6 garlic cloves, peeled (omit if you don't want the garlic flavor)
- 1 bay leaf
- 3 tsp light butter
- 1/2 cup fat free half and half
- kosher salt
- ground pepper, to taste
- reserved cooking water
Instructions
- Add potatoes and garlic to a large pot and cover completely with water. Add in bay leaf and 1 tbsp kosher salt (I know that sounds like a lot, but most of it will be drained away). Boil potatoes until fork tender, about 15 to 20 minutes.
- Reserve 1/2 cup of cooking water and set aside. Drain potatoes and let sit in the colander for about 5 minutes, allowing all of the moisture to evaporate/drain. Remove bay leaf. Return potatoes to pot.
- Add in butter and half and half. Mash, adding in cooking water a little bit at a time until you reach the consistency you like.
- Taste for seasoning, adding salt and pepper as desired.
I had to leave a comment b/c these are AMAZING! I made these last night with Skinny Taste’s cheese stuffed meatloaf and green beans. These mashed potatoes now hold the honor of being only the 2nd recipe for mashed potatoes that my dad has ever liked in his life! (he is almost 60 for reference 😉 My go-to recipe now on! Thank you!! 🙂
Wow!! What an incredible compliment. Thank you so much for taking the time to share that with me, Alyssa. It means the world! 💙💙
Can you tell me what fat free half and half is? I know regular half and half is 10% fat, and light half and half is 5%,but I have not seen fat free half and half
Fat free half and half is available right next to the regular heavy cream. I’ve never seen light half and half myself, but I can find the fat free stuff at all of my local grocery stores. Hope that helps!
These were amazing! I made them in the instant pot on high pressure for 8 minutes. We all loved them!