Aug 01 2008
Easier, Faster, Healthier Homemade Mashed Potatoes
What you will need to serve 4 people:
4 small to medium russet potatoes
Skim or low fat milk
REAL butter
Dried or fresh parsley
Salt to taste
Pepper to taste
Wrap the potatoes in damp paper toweling and microwave according to the baked potato button on the front.
Flip and rotate half way through cooking.
Prick with a fork to test for doneness adding more time in the microwave if they are too firm to mash.
Carefully remove the hot potatoes and let sit till they are easy to handle and then remove the peeling leaving some for added color and fiber.
Put the potatoes into a serving bowl (less dishes to clean) and use a masher utensil or a fork to mash the potatoes to the desired texture (we like lumps).
Once smashed, add a tablespoon of butter and let melt and then mix it in well.
Add milk and stir until desired consistancy is reached. For fluffy and thick use less milk for thinner, use more.
Sprinkle with a little parsley for a pretty presentation.
For garlic mashed potatoes add a little garlic powder or some browned minced garlic pieces while smashing. Mix well.
Best served warm. Refrigerate leftovers.
2 Responses to “Easier, Faster, Healthier Homemade Mashed Potatoes”
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Great recipe. Thanks for sharing. I will have to give it a try. The way I cook my mashed potatoes takes around 40 minutes, which is why we don’t have them very often.
Thanks for stopping by! I hope you enjoy the potatoes. I love any tips that make it easier and it’s still homemade.