Light Mashed Potatoes

READY IN: 30mins
Recipe by Lainey39

Fat-free half-and-half gives these potatoes the same silky texture you'd get with heavy cream but without the fat and cholesterol. Recipe is from Good Housekeeping.

Top Review by Annacia

What a great treat, mashed potatoes! I love the tiny bite sized Yukon Golds and always try to keep them in the house although I don't use them often. With this recipe I can enjoy them more often. I didn't use any margarine but mixed a wee bit of chicken base into the "cream". Very good flavor that I believe I could even sneak past DH without him knowing that that they are healthy. How cool is that! :D. Thanks so much Lainey.

Ingredients Nutrition


  1. In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
  2. Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
  3. Reserve 1/4 cup cooking water; drain potatoes.
  4. Return potatoes to saucepan.
  5. Mash with margarine and 3/4 teaspoon salt.
  6. Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
  7. Transfer to serving dish.

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