low fat
| 1 1/2 | pounds russet potatoes, peeled quartered |
| 2 | teaspoons kosher salt, plus more for seasoning |
| 3/4 | cup skim milk |
| 3 | tablespoons extra virgin olive oil |
| 1 | Freshly ground black pepper |
- 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. Remove from the heat and cover to keep warm.
- 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, and season with salt and pepper, to taste.
Side Dish
| Nutrition Facts | ||||||
Serving Size 229.2g |
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Amount Per Serving |
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Calories 224 Calories from Fat
93 |
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% Daily Value* |
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Total Fat
10.3g 16%
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Saturated Fat
1.4g 7%
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Cholesterol
1mg 0%
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Sodium
1193mg 50%
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Total Carbohydrates
29.0g 10%
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Dietary Fiber
4.0g 16%
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Sugars
4.2g |
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Protein
4.4g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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