Much to my parents’ dismay, potatoes were never my favorite vegetable ever since I was a little kid. The grainy texture of potatoes made it difficult to swallow and its one -toned taste didn’t intrigued me at all, but the weird thing is I wouldn’t mind eating sweet potatoes but I would never eat a potato even if I was forced to . Pretty ridiculous huh?! Okay, enough talking about myself, I’ll admit that I’m a fussy eater .
Shall we talk about mashed potatoes ? I’m sure almost everyone eats mashed potatoes , even if you tell others that you dislike it, you secretly love it. Mashed potatoes had been such an iconic dish that people started tweaking the original recipe of potatoes, butter, cream/milk and salt and pepper by adding bacon , cheese and substituting buttermilk for the milk or cream in the recipe. Although all these additions add flavor to the recipe, it also brings the already high calorific value and fat content a step further.
Don’t get me wrong , I’m not denying that the reason behind the creaminess and lusciousness of mashed potatoes that everyone loves are due to the amount of butter and cream, milk or half and half added to it , but nobody wants to eat their mashed potatoes and feel guilty afterwards right? so today, I would like to share the recipe for low fat mashed potatoes and gravy .
Low fat Mashed Potatoes
Recipe from Cookin’ Canuck who adapted it from Gourmet Magazine
2 lb or 900 grams of russet potatoes
1 tablespoon of butter
1/3 cup of milk ( full fat , 2 % or low fat )
2/3 cups of starch water ( water that was used to cook the potatoes )
Salt and Pepper
Spring Onion or Chives for garnishing ( Optional )
1. Wash and peel the potatoes then cut them into equal sized cubes.
2. Fill a large pot with cold water ( Don’t turn on the heat ) and put all the cubes of potatoes inside the pot .
3. Bring to a boil until the potatoes are tender to be pierced with a fork or knife , set aside at least 1 cup of starchy water (from cooking the potatoes) then drain the potatoes.
4. Return potatoes to the pot and set over medium heat, stirring occasionally for about 1 to 2 minutes till the potatoes are dry . Remove from heat and cover potatoes to keep them warm .
5. Mix the milk, starchy water and butter in a small saucepan and bring to a boil until butter has melted.
6. While mixture in saucepan is boiling, run the potatoes through a food mill or use a potato masher to mash the potatoes .
7. Once mixture in saucepan has boiled, stir HALF the mixture into the potatoes until combined . If potatoes have achieved the right consistency for you, you wouldn’t need anymore liquid , but if it still isn’t at the right consistency, add a little more liquid at a time .
8. Season your potatoes with salt and pepper .
9. Serve the potatoes with gravy or alone while it’s still warm .
Recipe envisioned by Flourista
150 grams of mushroom ( sliced ) * I used Swiss Brown
1 stalk of celery ( diced finely )
1 medium onion ( diced finely )
2 to 2 1/2 cups of chicken stock ( Low sodium or home made ) * I used bouillon cubes
salt and pepper
2 tablespoons of milk ( full fat, 2% or low fat )
1 1/2 tablespoons of olive oil
1. Heat up olive oil in a sauce pan .
2. Once heated, brown the onions in the sauce pan till it sweats
3. Add celery into the saucepan, brown it with the onions for 5 minutes .
4. Add mushrooms into the saucepan till it sweats and shrinks .
5. Add chicken stock , stir , and leave it for 10 minutes to reduce .
6. After 10 minutes, heat up milk in the microwave in a microwavable bowl .
7. Add milk to the saucepan and stir .
8. Season with salt and pepper .
9. Now, you could either boil the gravy for a little longer until it further reduces or mix 2 tablespoons of cornstarch / flour with a teaspoon or two of water then add it into the gravy so it thickens.
10. Keep in container in the fridge or freezer until ready to use. Serve it warm .