Creamy Mashed Potatoes

"A diabetic friendly recipe from another website. Exchange: 1 bread/starch."
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
Ready In:




  • Place peeled potatoes in a large pot and cover with water.
  • Cover, simmer for 30 minutes, or until potatoes are tender.
  • Drain, but reserve cooking liquid.
  • Mash potatoes with a potato masher.
  • Add 1/2 cup hot reserved cooking liquid and remaining ingredients.
  • Mash until well blended.

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  1. This is a great basic mashed potato recipe. I also didn't have butter buds, so I used half olive oil and half butter. Turned out great! I used these potatoes in a casserole similar to shepherd's pie.
  2. I didn't have Butter Buds so I used real butter. Other than that, I followed the recipe as written. Very creamy and had a great taste. I liked that it was lower in carbs and calories than the usual mashed potatoes I make. I will definitely keep this recipe on hand. I served this with Recipe #186272 and Recipe #99815. Made for July 2011 All You Can Cook Buffet.
  3. Made exactly as posted, these are very creamy and tasty. The leftovers were reheated in the oven as a casserole (I sprayed the top with butter-flavored cooking spray so it crisped up. This recipe is a keeper! Made for Alphabet Soup Game. Thanks for a great recipe Shellbelle!.


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