30 minutes or fewer
This recipe has the rich, creamy texture of traditional mashed potatoes but with a lot less fat and a whole lot of flavor. If you’re not a fan of horseradish, substitute Â¼ cup prepared pesto for a more mellow flavor.
- 3 lb. Yukon gold or russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 cup plain soymilk
- 2 Tbs. to 1/4 cup horseradish, optional
- 3 Tbs. corn or canola oil
Place potatoes in large pot, and cover with salted cold water. Bring to boil, reduce heat to medium low, and simmer 18 minutes, or until tender.
Just before potatoes are done, bring soymilk just to a simmer in small saucepan over medium heat.
Drain potatoes well in a colander, then return to pot along with ¾ cup soymilk, horseradish, if using, and oil. Mash with potato masher until combined well. Season with salt and pepper, and add remaining soymilk, if necessary. Serve immediately.
- Calories: 247
- Carbohydrate Content: 41 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 103 mg
- Sugar Content: 3 g