Servings: 6-8
You’ll need:
3-4 medium Russet potatoes, peeled and cut in half
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
2 Tbsp. light butter
1/4 c. low fat milk
Ground black pepper (optional)
Put peeled potatoes in medium pan and cover with water. Add 1 tsp. each of garlic powder, onion powder and salt. Heat on medium/high until boiling. Continue to boil, until potatoes are cooked to “fork tender”, about 11-15 mins.
Remove from heat and drain potatoes in colander. Return to pan, add butter, 1 tsp. each of garlic powder, onion powder and salt and add low fat milk. “Mash” potatoes with masher or fork mixing all ingredients together. Top with two 1 Tbsp. pads of light butter and serve with your favorite meat dish.
Karen’s Note: Ground black pepper can be added prior to mashing potatoes or can be served alongside to be added per desired taste.
You’ll need:
3-4 medium Russet potatoes, peeled and cut in half
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
2 Tbsp. light butter
1/4 c. low fat milk
Ground black pepper (optional)
Put peeled potatoes in medium pan and cover with water. Add 1 tsp. each of garlic powder, onion powder and salt. Heat on medium/high until boiling. Continue to boil, until potatoes are cooked to “fork tender”, about 11-15 mins.
Remove from heat and drain potatoes in colander. Return to pan, add butter, 1 tsp. each of garlic powder, onion powder and salt and add low fat milk. “Mash” potatoes with masher or fork mixing all ingredients together. Top with two 1 Tbsp. pads of light butter and serve with your favorite meat dish.
Karen’s Note: Ground black pepper can be added prior to mashing potatoes or can be served alongside to be added per desired taste.
RSS Feed
