Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 10 minutes Cook Time: 1 hour Yield: 4 to 6 servings

Ingredients

1 1/2	pounds russet potatoes, peeled quartered
2	teaspoons kosher salt, plus more for seasoning
3/4	cup skim milk
6	tablespoons extra virgin olive oil
1	Freshly ground black pepper

Directions

1. Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and evoo in a small saucepan and warm over low heat until the heated. Remove from the heat and cover to keep warm.
   
   
2. Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir and season with salt and pepper, to taste.
   
   

Categories

Side Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in vitamin C

Bad points High in sodium