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Archive for October 13, 2012
If you want your mashed potatoes laden with
butter, cream and sour cream, here’s a recipe
from Williams-Sonoma. Photo courtesy
Lovers of mashed potatoes have to be cholesterol-hearty: There’s lots of saturated fat-laden butter, cream and sour cream in each delicious forkful.
But you can make an alternative version with nonfat versions of Greek yogurt, labne (kefir cheese) and/or sour cream.
RECIPE: LOWFAT MASHED POTATOES
2 pounds potatoes, preferably Yukon Gold potatoes, skins on
1 cup of nonfat Greek yogurt, nonfat labne or 1/2 cup each yogurt or labne plus 1/4 cup nonfat sour cream (use a total of ½ cup of yogurt/labne/sour cream per pound of potatoes)
Salt and pepper to taste
Fresh basil or dill, snipped
Optional to spice it up: chipotle or red pepper flakes*
Optional: Milk for consistency
*Use 1 teaspoon minced canned chipotles in adobo sauce, 1 teaspoon ground cumin and 2 tablespoons chopped fresh cilantro (instead of the basil or dill.
1. SKINS ON. Place the potatoes in a large pot of salted water; water should cover the potatoes by 2 inches. Why keep the skins on the potatoes? Because in addition to the nutrition they contain, potatoes boiled whole in their skins absorb less water and produce lighter, fluffier mashed potatoes.
2. BOIL. Bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are tender when pierced with a fork (about 15 minutes). Drain.
3. MASH. Mash the potatoes (we use a potato ricer or a food mill, over a bowl). Depending on the size of your ricer/food mill, you may have to process the potatoes in batches.
4. STIR. Add the yogurt/labne/sour cream and stir until smooth. If the mixture is too thick for your preference, add some nonfat milk until you reach the desired consistency. You can stir the herbs into the potatoes or sprinkle them on top as a garnish.
Find more of our favorite potato recipes.
How many different types of potatoes are there? Thousands, worldwide; but here are dozens of varieties you can find in the U.S.
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