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:
- 1 cup milk (you don’t have to heat it yet)
- 1 tsp salt & 1/4 tsp pepper
- pinch of baking powder
- 1 Tbsp extra-virgin olive oil
- 3 Tbsp of your favorite reduced-fat spread (I use Smart Balance LIGHT Buttery Spread)
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.