Low fat creamy garlic mashed potatoes
Mashed potatoes can be creamy and flavorful without all the calories from cream and large amounts of butter. Enjoy these with your Thanksgiving turkey and gravy.
Do not use green or sprouted potatoes which will be bitter, or those which have cracks or mold spots. Store unwashed potatoes in a dark, cool, dry, well- ventilated place such as a pantry shelf. Sunlight can turn them green, which can be mildly toxic.
4 pounds russet potatoes (about 6 large potatoes). (Burbank russets are best).
2 Tb salt for boiling, 1/2 tsp salt at end
1/2 cup milk
2 Tb butter
2 garlic cloves, smashed
several grinds pepper
Make your mashed potatoes close to serving time. They are best this way.
Scrub potatoes, then cut into large chunks. Use a large stainless steel pot; (aluminum or cast iron can turn the potatoes gray). Place potatoes with 2 cloves smashed garlic and 2 Tb salt in the pot and cover them with cold water by 1 inch. Bring to a simmer over medium heat, and cook for 12-15 minutes until soft. Drain potatoes in a colander, then peel (unless you like the peel on). Heat the milk, butter, several grinds pepper, and 1/2 tsp salt in the microwave or in a pan until hot, but not boiling. While milk is heating, either shred the potatoes and garlic with the shredding disk of a food processor, or pass through a potato ricer. Transfer to a large bowl.
Stir the milk mixture gently into the potatoes. Do not over-beat, or the potatoes will become gluey.
Next morning fried leftover mashed potatoes:
Crispy – Creamy potatoes, lower in fat than hash-browns. Great as a side to eggs. Melt 1-2 tsp butter in a large, heavy skillet, such as cast iron. Make an even layer of 1-2 cups leftover mashed potatoes. Let it cook over medium heat for several minutes until bottom is brown. Using a metal spatula, turn over potatoes several times so that they brown on all sides.