KITCHENAID 9706634D - Manual (Page 23)

23
Mashed Potatoes
5 large potatoes
(about 2 1 ⁄
2
lbs),
peeled, quartered,
and boiled
1 ⁄
2
cup low-fat milk,
heated
2 tablespoons butter
or margarine
1 teaspoon salt
1 ⁄
8
teaspoon black
pepper
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and
flat beater to mixer. Gradually turn to Speed 2
and mix about 1 minute, or until smooth.
Add all remaining ingredients. Turn to Speed 4
and beat about 30 seconds, or until milk is
absorbed. Gradually turn to Speed 6 and beat
about 1 minute, or until fluffy. Stop and scrape
bowl. Exchange flat beater for wire whip. Turn to
Speed 10 and whip 2 to 3 minutes.
Yield: 9 servings ( 3 ⁄
4
cup per serving).
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 296 mg sodium.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g protein, 19 g
carb, 3 g fat, 8 mg chol, 239 mg sodium.
Parmesan Mashed Potatoes
Increase milk to 3 ⁄
4
cup. Add 1 ⁄
3
cup grated
Parmesan cheese with milk.
Per serving: About 205 cal, 6 g protein, 32 g
carb, 6 g fat, 7 mg chol, 524 mg sodium.
Sour Cream-Chive Mashed Potatoes
Substitute 1 ⁄
4
cup reduced-fat sour cream for
1 ⁄
4
cup milk. Add 2 tablespoons chopped fresh
chives.
Per serving: About 178 cal, 4 g protein, 32 g
carb, 4 g fat, 2 mg chol, 417 mg sodium.