Name: Reduced-Fat Mashed Potatoes
Total time: 45 min
Cuisine: US & Canada
Ingredients: 2 pounds Yukon Gold potatoes , peeled and cut into 1-inch pieces; 1/2 cup fat-free half-and-half; 1 tablespoon unsalted butter; 2 garlic cloves , peeled and smashed; 1 bay leaf; Salt and pepper; 3 tablespoons low-fat mayonnaise

Why This Recipe Works

When developing our recipe for Reduced-Fat Mashed Potatoes, we discovered that potato types varied only slightly in nutritional value, but Yukon Golds outshone other potato varieties for their buttery flavor and silky, light texture. Replacing some of the dairy with reserved potato cooking water cut calories. Furthermore, the starch from the water contributed a smooth, supple consistency to the mashed potatoes. We were surprised to find that a single tablespoon of butter was all that was necessary to impart a noticeable buttery taste. A little low-fat mayonnaise compensated for the loss of creaminess.

Before You Begin

We prefer Hellmann’s low-fat mayonnaise. Use the flat edge of a chef’s knife to smash the peeled garlic cloves. A ricer or a food mill makes for an exceptionally creamy mash, but if you don’t own either one, use a potato masher.

Instructions

Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, 20 to 25 minutes.

Meanwhile, bring half-and-half, butter, garlic, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper to boil in small saucepan over high heat. Remove from heat, cover, and let stand for 15 minutes. Discard garlic and bay leaf.

Reserve ½ cup potato cooking water. Drain potatoes thoroughly. Set ricer or food mill over now-empty pot and press or mill potatoes into pot. Stir in warm half-and-half mixture, mayonnaise, and ¼ cup reserved potato water, adding additional potato water as needed. Season with salt and pepper to taste. Serve.