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Mashed Potatoes

Makes: 4 servings
Serving size: 3/4cup
Prep 15 mins Cook 20 mins
Mashed Potatoes
Ingredients
  • 1 1/2 pounds baking potatoes (such as russet or Yukon gold), peeled and quartered
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 3 - 5 tablespoons milk
  • Salt
  • Black pepper
  • Butter or margarine (optional)
Directions

1. In a medium saucepan cook potatoes and the 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Season to taste with salt and black pepper. Gradually beat in enough milk to make mixture light and fluffy. If desired, serve with butter.

2. Makes 4 servings.
From the Test KitchenGarlic Mashed Potatoes:
  • Prepare as above, except add 4 peeled garlic cloves to water while cooking potatoes and substitute 2 tablespoons olive oil for the butter.
  • Per 3/4 cup: 171 cal., 7 g total fat (1 g sat. fat),1 mg chol., 303 mg sodium, 24 g carbo., 2 g fiber, 3 g pro.
  • Daily Values: 32% vit. C, 3% calcium, 6% iron.
  • Exchange: 1 1/2 Starch 1 Fat
Pesto Mashed Potatoes:
  • Prepare as above, except add 2 tablespoons purchased pesto along with the butter.
  • Per 3/4 cup: 212 cal., 11 g total fat (4 g sat. fat),17 mg chol., 402 mg sodium, 25 g carbo., 2 g fiber, 4 g pro.
  • Daily Values: 4% vit. A, 30% vit. C, 2% calcium, 5% iron.
  • Exchange: 1 1/2 Starch 2 Fat
Sour Cream and Chive Mashed Potatoes:
  • Prepare as above, except add 1/2 cup dairy sour cream with the butter. Stir 2 tablespoons snipped fresh chives into the potatoes just before serving. If desired, sprinkle with additional snipped fresh chives.
  • Per 3/4 cup: 209 cal., 11 g total fat (7 g sat. fat), 27 mg chol., 356 mg sodium, 25 g carbo., 2 g fiber, 4 g pro.
  • Daily Values: 8% vit. A, 32% vit. C, 5% calcium, 5% iron.
  • Exchange: 1 1/2 Starch 2 Fat
Cheesy Chipotle Potatoes:
  • Prepare as above, except stir 1/4 cup shredded smoked cheddar or Monterey Jack cheese (2 ounces) and 1 teaspoon finely chopped chipotle pepper in adobo sauce into potatoes before serving.
  • Per 3/4 cup: 215 cal., 11 g total fat (7 g sat. fat), 31 mg chol., 437 mg sodium, 24 g carbo., 2 g fiber, 7 g pro.
  • Daily Values: 7% vit. A, 30% vit. C, 13% calcium, 6% iron.
  • Exchange: 1 1/2 Starch 1/2 High Fat Meat 2 Fat
Nutrition Facts (Mashed Potatoes)
  • Servings Per Recipe 4,
  • cal. (kcal) 157,
  • Fat, total (g) 6,
  • chol. (mg) 16,
  • sat. fat (g) 4,
  • carb. (g) 23,
  • Monosaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 3,
  • vit. A (IU) 194,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 12,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 344,
  • Potassium (mg) 643,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Starch () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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