Making Low Fat Mashed Potatoes

I make the best mashed potatoes; or so I have been told. I eat a very strict diet now so they are few and very far between. My brother just visited for first time in 18 years. That is a long time, but somethings never change. He asked for flank steak and mashed potatoes. Since I hadn't eaten red meat for 4 years and potatoes are not a staple now either, I was a little wary.

I had changed my recipe for potatoes to save calories, as well as, to not have so much bad fat in them. I do use a small amount of mayo (fat free) instead of tons of butter or milk or other "not so good for you" ingredients all of which he cares less about. Scary, but the flank was as far as I would compromise. We all know it's not polite, maybe worst not to enjoy a good meal with the ones we love. I really believe in what's written about "breaking bread"; in my case never any real bread, but food brings people together like nothing else. Maybe that's why we have so many obese people in the USA. Portion control is a good idea and always enjoy what you are eating.

I start by boiling the potatoes till they are super soft, actually I love to use red potatoes and leave the skin on; that's where all the vitamins are anyway. When they are finished almost mashing on their own, I dump most of the water out (leave maybe 1/2 cup). That's where I add creole seasoning, it also is very good for you. When you add seasonings first, it absorbs into the potato much better.

Here begins my trick to the world's best mashed potato. I use Italian (zesty if I have it) dressing where many would dump the milk, butter, or other things they add. It has so much less fat, the taste is out of this world, so why not put additional fat? With this, I add pickle juice (jalapeno is great), and the fat free mayo. It is so good, not one person has ever not asked for seconds. This day, I peeled 5 lbs of potatoes for 3 people. I knew my brother and his friend would eat before their long flight.

Make sure you whip after mixing the ingredients together on your highest speed, they actually become like mountains of soft, white cloudy peaks. In this case, I knew David would ask for butter so I put It's Not Butter on the top to melt down, finished with a little more black pepper.

You can mash cauliflower like you would potatoes, use same things I did and some never know the difference. Enjoy! if you try, it you'll love it; this one I promise. With small children, don't make it too peppery, use more fat free mayo then Italian dressing (or just not zesty). I have never had my kids complain, although I know some children are sensitive. Mainly I find it's due to black pepper, not the other ingredients. We should always make sure they don't use salt on anything. Why start a habit? Most food contains enough sodium already. I should have put use organic cleaner before boiling. If using red potatoes, or if just not peeling, make sure you use a nice citrus wash. Blessings at your next meal.

By Luana M. from San Diego, CA