These skinny mashed potatoes are so much lighter than traditional mashed potatoes. Made with less butter and milk this one is creamy, buttery, and delicious. Perfect to accompany any main course from the leg of lamb, roast chicken, or fish fillets.
Wash, peel and dice the potatoes into equal size pieces about 1 ½ inch.Pro tip – Don't dice the potatoes too small as they absorb too much moisture.
Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender.Pro tip – Always cook potatoes in cold not hot water. That way they do not become soggy.
Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes.Pro tip – Placing them back in the pot over low heat will dry out any excess moisture in the potatoes.
Take it off the heat. Use the potato ricer or potato masher and mash the potatoes.Pro tip – The potato ricer gives a smooth creamy mashed potato while a vegetable masher can leave some lumps. Both are of course delicious.
Combine the milk, butter, sugar, salt, and pepper in a microwave-safe bowl or saucepan. Heat until all the sugar is melted.
Next, pour the milk mixture over the potatoes combine well. Add the Parmesan and gently combine it again. Pro tip – Do not stir the potatoes rigorously as it makes the potatoes starchy and sticky.
Taste and adjust seasoning. Serve topped with a nob of butter and fresh parsley.
Use the right kind of potatoes like Yukon Gold or Russet. Using the wrong kind of potatoes (such as waxy red potatoes), that retain liquid in the potatoes.
Cut the potatoes to about 1 ½ inch cubes, not too small or too big. Too small will absorb too much moisture and too large tend to stay firm in the middle.
Drain the liquid well and place it back on the heat to dry out excess moisture before you squeeze them through a potato ricer. This will take care of any excess moisture.
A potato or vegetable masher also works perfectly but can leave some lumps. I do love a little texture in my mashed potato.
Add hot liquid to the mashed potatoes - this will keep the heat in the mashed potatoes which works better to combine all ingredients well.
Be gentle, vigorous mixing can cause the potatoes to be very sticky, gluey, or gummy.
How to flavor mashed potatoes
Garlic mashed potatoes - you could add ¼ teaspoon of garlic powder or ½ teaspoon garlic paste or up to 2 tablespoon of roasted garlic.
Cheesy Mashed Potatoes – You can add grated cheese to the mashed potatoes and make it Cheesy mashed potatoes.
Sour Cream Mashed Potatoes – Add ½ cup Sour Cream to your potatoes. Perfect with steaks and roast chicken.
Oven Roast Mashed Potatoes – instead of boiling the potatoes in boiling water. Prick the whole potato with a fork, place it in the oven at 180 C/340 F for about an hour. Once baked – mash and continue with the above recipe and variations. Baking brings out the sweetness of the potatoes.
Vegan mashed potato - replace the butter with vegan butter and the milk with almond milk.
Mashed potatoes with seasonings - try ½ teaspoon cajun seasoning, ½ teaspoon Italian seasoning, or ½ teaspoon everything bagel seasoning. `` You can also try ¼ cup of crispy fried bacon bits, chopped jalapenos, or top with caramelized onions.
Mini Mashed Potato Tarts – Serving mashed potatoes at a party is fun if you make some mini individual tarts. Buy ready-to-use wafer tartlets. Add a little sour cream to your potatoes, then pipe into the tart with a big star tip. Sprinkle some cheese or chives – look gorgeous.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you