Low-Fat Yukon Gold Mashed Potatoes
Traditional mashed potatoes require a stick of butter for flavor and creaminess. But this is unnecessary when using Yukon Gold potatoes, naturally golden gems with a dense, creamy texture. Their flavor is enhanced in this recipe by adding a few garlic cloves and a bay leaf to the cooking water. The only butter used is a small amount that is melted and drizzled in a small pool on each serving, making a modest 6 grams of fat per serving seem like much more.
- 2 lb. Yukon Gold potatoes, peeled and cubed
- 4 garlic cloves
- 1 bay leaf
- 1 cup 1-percent-fat milk
- 1/4 tsp. kosher salt
- 2 Tbs. unsalted butter, melted and kept warm
Place the potatoes, garlic and bay leaf in a large saucepan with water to cover by about 2 inches. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain the potatoes and discard the bay leaf.
By food mill or ricer: Transfer the potatoes to a ricer or a food mill fitted with a medium disk, place it over the saucepan and push the plunger or rotate the handle to puree the potatoes. Add the milk.
By mixer: Return the potatoes to the saucepan with the milk. Using a handheld electric mixer on high speed, beat the potatoes until smooth; take care not to overbeat or they will become gummy.
Using a wooden spoon, stir the pureed potatoes over low heat until thickened. Stir in the salt.
Spoon the potatoes onto individual plates. Drizzle 1 1/2 tsp. of the butter over each serving. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).