This is a light version of the all-time classic. You can “jazz it up” with roasted garlic purée, or buttermilk and chives.
♥ Substitute evaporated low fat milk for cream.
♥ Reduce butter by half.
Makes 6 servings
2 pounds yellow potatoes, peeled, cut in chunks
1/2 cup evaporated milk, low fat, scalded
1 tbsp. unsalted butter
Salt and pepper to taste
Place potatoes in a large pot and cover with water. Bring to boil. Lower heat and simmer until tender, about 20 minutes. Drain. Use a potato masher to work in milk, butter, salt, and pepper.
|Compare and Save|
|Instead of this…||Calories||Fat (g)|
|Traditional recipe, 1 serving||180||13|
|Try this…||Calories||Fat (g)|
|Modified recipe, 1 serving||76||2|
|Total savings: 104 calories and 11 grams of fat per serving|