Yield: 12 Servings
|4½ pounds||Russet Potatoes; peeled and cut into uniform pieces|
|3 tablespoons||Olive or Canola Oil|
|¾ cup||Low-fat Sour Cream or Plain Non-fat Yogurt|
|⅜ teaspoon||Freshly ground Black Pepper|
|1 cup||Reserved liquid from boiled potatoes|
The Cook & Kitchen Staff will be offering you four different Thanksgiving Day Dinner menus during the month of November, and we're about to begin our second recipe collection, featuring "Thanksgiving Day Dinner ~ Light" cooking.
Today's recipe is for the traditional serving of mashed potatoes, less some of the fat. Our creamy potatoes still taste great, but each serving contains only 126 calories, 1 gram of saturated fat, and 4 grams of total fat. Potatoes are naturally rich in vitamin C, beta carotene, and potassium.
If your holiday dinner table has more people wanting less, then our "Thanksgiving Day Dinner ~ Light" recipe collection is for you and your guests.
Place the potatoes in a large cooking pot and cover with lightly salted water. Bring to a boil over high heat, then reduce the heat to medium and boil for 20 minutes, or until the potatoes are very tender. Drain the potatoes, making sure to reserve about 1 cup of the cooking liquid.
Either pass the potatoes through a ricer or mash them in the original cooking pot. Stir in the oil, sour cream, salt, and pepper until well blended. Mash or rice again, gradually stirring in some of the reserved cooking liquid, until the potatoes are creamy and smooth. Serve warm.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 6, 1998, converted by MM_Buster v2.0l.