Light Mashed Potatoes

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.

• Ready In: 30 mins
• Serves: 6
• Yields: 4 1/2 cups

Ingredients

• 2  lbs yukon gold potatoes, peeled and cut into 1-inch pieces
• 1  tablespoon margarine or 1  tablespoon butter
•  salt
• 1⁄2 cup  fat-free half-and-half, warmed

Directions

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.