One of my New Year’s resolutions is, as usual, to eat better this year. However, it’s hard to get around the fact that I have an unwavering devotion to unhealthy foods. One of my vices? Mashed potatoes, which — when made correctly — are full of butter. Sure, there are low-fat versions, such as these, made with chicken broth, but they just don’t taste the same. They’re fine — but they’re missing that creaminess.
So I challenged myself to come up with something that was low-fat but still very creamy. Here’s the result. Now I’m challenging myself to come up with a healthy (but still delicious) version of low-fat macaroni and cheese. Stand by for that. For now, here are my New Year’s Resolution Mashed Potatoes:
|New Year’s Resolution Mashed Potatoes||
- 2 lbs small red potatoes, scrubbed and halved
- Water for boiling
- 1/2 cup fat-free half and half
- 8 ounces fat-free sour cream
- Plenty of salt and pepper, to taste
- Boil potatoes in water for 30 minutes, until they’re very soft and can be mashed easily with a fork.
- Drain potatoes and transfer to a large mixing bowl.
- Using an electric mixer, beat the potatoes until they’re smooth. They’ll still be somewhat chunky, especially if you’ve left the skins on (as I do). This is perfect and gives the dish a rustic edge.
- Slowly beat in the half and half, followed by the sour cream.
- Stir several times with wooden spoon, just to ensure ingredients are incorporated evenly.
- Season liberally with salt and pepper.
- (If potatoes are too dry, add more fat-free half and half, one Tablespoon at a time, until they reach the desired consistency.)
To make roasted garlic mashed potatoes, preheat oven to 350 degrees. Before you begin boiling the water for the potatoes, peel 20 garlic cloves (or use pre-peeled cloves, which can be found in the produce section of the supermarket), toss with 1 tsp. of olive oil and a bit of salt and pepper, and wrap tightly in foil. Place foil packet on a baking sheet in oven, and bake for 45 minutes. Remove from oven and cut open foil packet with a knife, being careful to avoid escaping steam. Garlic cloves should smash easily (if not, bake for 10 additional minutes until they soften). Add roasted garlic cloves director to potatoes in step 2 above.