Creamy Smashed Potatoes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.4
- Total Fat: 5.0 g
- Cholesterol: 13.3 mg
- Sodium: 64.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
View full nutritional breakdown of Creamy Smashed Potatoes calories by ingredient
Introduction
Southerners, like me, LOVE our mashed taters'! Here is my own personal recipe! I like it because not only are the taters' creamy and delicious, BUT they are also low in fat and calories! Southerners, like me, LOVE our mashed taters'! Here is my own personal recipe! I like it because not only are the taters' creamy and delicious, BUT they are also low in fat and calories!Number of Servings: 12
Ingredients
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12 Medium, Peeled Potatoes
1/2 Cup Heavy Whipping Cream
2/3 Cup Low Sodium Chicken Broth (Swanson)
1/4 Cup Country Crock Light Butter Spread
1 Tbsp Ground Black Pepper
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Large Stock or Soup Pot
Measuring Cups
Measuring Spoon
A potato smasher, or electric mixer
Wooden Spoon or Serving spoon
Butter knife
Tips
These are served best for dinner or at a BBQ!
Step 2 tips: I find this recipe is better when potatoes are not over-boiled. Over cooking your potatoes to the point to where they are falling apart in the boiling water, leaves them very runny when you smash or mix them.
***To make this the best way, check the potatoes every 10 minutes while they are boiling to test for doneness.
Potatoes should be whole yet soft in the middles, NOT falling apart or entirely crumbling in the boiling water.
Directions
1. In a large Stock Pot, bring minimally salted water to a boil on high heat.
2. To boiling water add: peeled potatoes. Let boil on high heat until potatoes are fully cooked, are tender in the middle when tested with fork or knife.
**They should be done after about 25 minutes, check often.
3. When potatoes are tender, pour all excess water from the pot into the sink.
4. Turn Stove heat down to Medium, and set pot with drained potatoes on the eye.
5. With a butter knife, chop the potatoes in multiple directions.
6. Chop potatoes into little pieces; Leave no large chunks of potato.
7. Add: Chicken Broth and Butter to potatoes.
8. With a potato smasher or hand mixer, gently mix all ingredient together.
9. Add: Heavy Whipping Cream SLOWLY, constantly mixing with a large mixing spoon until combined.
10. Add: Black Pepper and Continue mixing the potatoes with potato smasher or electric hand mixer until they are creamy and fluffy! (about 8 minutes)
Makes about 12, 1/2 Cup Servings!
Serving Size: Makes 12, 1/2 Cup (4oz) Servings
Number of Servings: 12
Recipe submitted by SparkPeople user GALACTICSPARKLE.
2. To boiling water add: peeled potatoes. Let boil on high heat until potatoes are fully cooked, are tender in the middle when tested with fork or knife.
**They should be done after about 25 minutes, check often.
3. When potatoes are tender, pour all excess water from the pot into the sink.
4. Turn Stove heat down to Medium, and set pot with drained potatoes on the eye.
5. With a butter knife, chop the potatoes in multiple directions.
6. Chop potatoes into little pieces; Leave no large chunks of potato.
7. Add: Chicken Broth and Butter to potatoes.
8. With a potato smasher or hand mixer, gently mix all ingredient together.
9. Add: Heavy Whipping Cream SLOWLY, constantly mixing with a large mixing spoon until combined.
10. Add: Black Pepper and Continue mixing the potatoes with potato smasher or electric hand mixer until they are creamy and fluffy! (about 8 minutes)
Makes about 12, 1/2 Cup Servings!
Serving Size: Makes 12, 1/2 Cup (4oz) Servings
Number of Servings: 12
Recipe submitted by SparkPeople user GALACTICSPARKLE.