Potatoes often get a bad rap nutritionally, but it is because of what gets put on them.
A plain, medium potato is a great source of vitamin C and has more potassium than a banana, yet it has only 160 calories with no fat. Turn it into fluffy, butter-drenched mashed potatoes, however, and it's another story.
Making mashed potatoes that are creamy, satisfying and healthier is easier than you might think.
Typically, russet (also called baking or Idaho potatoes) are the best for mashing because they have a drier texture. But for healthier mashed potatoes, a better choice is Yukon Gold potatoes, which have a waxy texture.
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Rather than adding whole milk or cream, nonfat buttermilk can add richness and slight tanginess.
Fat-free chicken or vegetable broth can be used instead of dairy to add a savory flavor. Use the same amount of broth as you would milk or buttermilk.
Of course, a little butter can go a long way in mashed potatoes. Just a few teaspoons, or a tablespoon at the most, can add enough buttery flavor to transform the dish.