How to Make the Best Mashed Potatoes: They're Healthy to Boot!

Mashed potatoes are one of the most loved foods around, but they also carry quite a calorie punch if they are made with full fat ingredients. After experimenting with different ingredients over the years I have come up with the best tasting recipe for mashed potatoes. Every time I make these for my husband he always has the same comment, "I could eat a whole tub of this as if it were ice cream it's so good!"

I start by peeling Russet potatoes. I usually use about 2-3 for 2 people if there is extra I save it for leftovers anyway. After peeling I cut them in half longways and slice into 1/2 inch slices. I bring a pot of slightly salted water to the boil, add the sliced potatoes, and boil uncovered for about 10 minutes or until the potatoes are tender enough to pierce with a knife. Once cooked I drain and return the potatoes to the pot for a good mashing. I add salt and black pepper to taste, as well as semi-skimmed/2% milk. For the amount stated (2-3 potatoes) I would add about a 1/4 cup of milk, although it may need more or less so just add a small amount at a time.

Now the secret ingredient that makes these mashed potatoes best, well perhaps there are actually two depending on where in the world you live....Miracle Whip or Extra Light Salad Cream. If we are at home here in the UK where they do not sell Miracle Whip then I use Extra Light Salad Cream because of the great tangy taste without a lot of calories. The addition of either product makes the mashed potatoes so creamy and tangy that you won't miss the cream or butter! When I make mashed potatoes I tend to add about 3 tablespoons of the Extra Light Salad Cream, but this ingredient is definitely down to personal taste how much you add. If you are missing the taste of the butter I would recommend adding about 1 teaspoon to the potatoes it will give it flavor without too much fat.