Healthy Mashed Potatoes
This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk, plus one secret ingredient (it's low-fat cottage cheese, half of which is whirred in a blender or food processor until smooth). The result: Red potatoes, flecked with chives, get a chance to shine.
- Servings: 8
Source: Martha Stewart Living, January 2006
- 16 ounces small-curd low-fat cottage cheese
- 2 pounds small red potatoes, halved if large
- Coarse salt
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons finely chopped fresh chives, plus stems for garnish
- 2 tablespoons unsalted butter, softened
- 2 tablespoon skim milk
Puree half of the cottage cheese in a blender; set aside. Cover potatoes with water by 1 inch in a medium saucepan. Add a large pinch of salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 15 minutes. Drain.
Transfer potatoes to a large bowl. Add both pureed and whole-curd cottage cheese, pepper, chives, butter, and milk. Season with salt. Mash to desired consistency. Serve garnished with chives.