Best 5 Low Fat Mashed Potatoes With Gravy Recipes

MASHED POTATO GRAVY RECIPE

Steps:

• Use a microwave safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
• In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
• Remove from heat, then salt and pepper to taste. Serve immediately.

LOW FAT MASHED POTATOES

Steps:

• Peel and cube potaoes.
• chop the onions.
• a microwave add a little water, cover and cook until the potatoes are soft. or.
• In a pot cover the potatoes with water, add a little salt and cook until the potatoes are soft, drain the water.
• With a minimum of olive oil sauté the onions until soft.
• While the potatoes are hot, add the onion including the oil to the potatoes.
• Add the yougert
• Use a riser or food processor to mash the potatoes.
• Add more yougert or low fat milk if required.

ROASTED GARLIC MASHED POTATOES LOWER HEALTHIER FAT

Steps:

• Add potatoes to water and bring to a boil add salt to taste and boil for about 20 minutes till tender.
• Drain potatoes into a strainer.
• Return pot to low heat, adding milk, and oil just to warm.
• Meanwhile rice the roasted garlic first then the potatoes into a large bowl.
• Top with fresh cracked black pepper, fresh cracked salt, milk, mayo and oil. Stir to blend all ingredients together till creamy and tasty! Go ahead taste it! Go ahead have an other taste. If wanted add additional salt and pepper.

CHEF JOHN'S ULTIMATE MASHED POTATOES

Steps:

• Peel potatoes and cut into quarters. Transfer to a bowl of cold water and rinse to remove starch. Drain and transfer to a pot of cold water. Very generously salt the water and bring to a boil over high heat. Reduce heat and simmer until potatoes are soft and the tip of a knife goes in easily, 20 to 25 minutes.
• While the potatoes are cooking, cut butter in chunks and let come to room temperature.
• Drain potatoes thoroughly and return to the pot. Set over medium-low heat and mash with a potato masher until potatoes. Season with salt and pepper and add ¼ of the softened butter chunks. Mash until butter just about disappears.
• Add another 1/4 of the butter and mix with a wire whisk until it just about disappears. Whisk in the remaining butter in 2 additions as before; potatoes will be light and creamy after all the butter has been mixed in.
• Whisk in hot milk until incorporated. Add cayenne and more salt if needed. Serve immediately.

GARLIC MASHED POTATOES AND GRAVY

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.