These lightened up mashed potatoes have just a smidge of butter, and a lot of flavor from the garlic and Parmesan cheese. We remove much of the fat by using fat-free half-and-half and chicken broth to make the mashed potatoes creamy.
I served these mashed potatoes with Foil Packet Salmon.
Parmesan Garlic Mashed Potatoes
Servings: 4
Calories: 177kcal
Ingredients
- 3 medium-sized russet potatoes (peeled and cut into 1-inch cubes)
- 3 cloves garlic
- 1 tablespoon butter
- ½ ounce Parmesan cheese
- ¼ cup fat-free half and half
- ¼ cup low sodium chicken broth
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Peel and chop the potatoes into 1-inch cubes. Put the potatoes cubes in a medium saucepan.
- Peel the 3 garlic cloves and add them to the saucepan with the potatoes.
- Fill the saucepan with just enough water to make sure the potatoes and garlic are completely submerged.
- Set the saucepan on the stove over medium heat until the water boils.
- Reduce the heat and simmer, covered, for 15 minutes until the potatoes are easily pierced with a fork.
- Drain the water out of the saucepan
- Return the drained potatoes and garlic to the pan and add the butter and shredded Parmesan cheese. Use a potato masher the mash the potatoes and garlic up as the cheese and butter melt.
- Stir in the broth, fat free half-and-half, salt and pepper. I like to use the potato masher to keep mashing these ingredients into the potatoes, but you might choose to use an electric mixer or an immersion blender to make the potatoes even fluffier.
