This recipe is for those who like “lumpy” mashed potatoes. 🙂
I make mashed potatoes differently from the traditional way. A long time ago, I read when potatoes are boiled, nearly all the vitamins are lost in the water that is drained off the potatoes after they cook. So I started baking them instead. That way they retain most of the vitamins and they’re actually easier for me to make. I just bake the potatoes in the microwave, let cool, and then the skin comes off easily. I cut them into chunks and they’re ready to make mashed potatoes. Here’s my recipe:
Bake 4 potatoes in the microwave until soft (or oven if you prefer)
Cut in half to allow steam to escape & let cool
Peel (sometimes you can do a lot of the peeling without a knife)
Cut into cubes and place in microwavable mixing bowl (my mixer has a glass bowl so I can put it in microwave) Use a potato masher a little, if necessary.
Add the following to the bowl of potatoes:
Mix all ingredients in bowl on low speed of mixer briefly until potatoes are mashed but still a little chunky. Do not overmix! If necessary, add more milk to get to the consistency you like. Right before you are ready to serve, put in microwave for a minute or until potatoes are warm. Stir & serve.
I’ve also been curious to try mashed cauliflower – I’ve heard you can’t really tell it’s not potatoes. Have you ever tried that?
Yes, at a restaurant where my mother-in-law lives. It was really good! I’m glad you mentioned that…I’d forgotten about mashed cauliflower. I want to make some soon.
[…] have to boil the potatoes, just bake in the microwave and retain more of the vitamins: Lumpy “Bake First” Mashed Potatoes Read More Post a […]
[…] (baked with low-fat toppings, Low-Fat Mashed Potatoes) Read More Post a […]