Low-Fat Mashed Potatoes
Chicken broth replaces cream and butter for a low-fat take on a family favorite.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Cook Time: 30 minutes
Total Time: 30 minutes
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and chopped
- 4 cups chicken broth
- salt and pepper
Instructions
- Put potatoes in a large saucepan with chicken broth and bring to a boil.
- Reduce heat to medium and continue to cook until potatoes are tender when pierced with a knife – 15-20 minutes.
- Drain potatoes well, reserving broth.
- Mash or rice potatoes with ¾ to 1 cup of broth.
- Season to taste with salt and pepper.
Nutrition Facts (per serving): Calories – 828, Fat – 6.6g, Dietary Fiber – 12.3g, Protein – 37.8g, Vitamin C – 276%, Calcium – 16%, Iron – 48%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
Instead of flavoring with extra salt, use fresh herbs such as rosemary and thyme.
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4 Comments
Join the discussion and tell us your opinion.
How on earth are these fat free mashed potatoes? Nice click bait and thanks for the false hope for Thanksgiving before my cholecystectomy.
I am here for the same reason, and googled the same thing…but this recipe also clearly says “low-fat” – not fat free. Blame Google…not the awesome recipe site that DIDN’T put five pages worth of “about me” garbage before being able to look at the ingredients. 🙂
To the recipe creators, I can’t wait to try this!
you clearly did not read the title well, it was Low-Fat not fat free.. and you know what, your body still needs fat, good fats such as olive oil, lard, seeds oil etc which increases HDL and lowers LDL.. in fact, we do need good fats to lower our LDL..
I made this today. I should note, since I’m single I only used one potato – a large russet.
It came out with too much of a chicken flavor to suit me. After I mashed it, I did add salt and pepper. That helped some. Then i added dried rosemary. That helped more. But if I were to ever make it again, I would use half water and half chicken broth. Or I’d try vegetable broth perhaps. This was very low fat because the chicken broth I used had no fat. In the long run, I’d try making low fat mashed potatoes with non-fat sour cream. Safeway and Fred Meyer both have some that taste remarkably good. I shall experiment. Also folks, if you want a good butter substitute that has half the fat of butter, I highly recommend Brummel & Brown Spread made with real yogurt. It comes in a tub. It tastes great, melts exceptionally well and spreads well.