Mashed Potatoes – Reduced Fat Print Email

2 pounds Russet potatoes, peeled
1 TBS kosher salt
8 TBS (1 stick) salted butter
1 cup fat free half & half
sea salt and white pepper to taste

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender – test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain pot, rinse in hot water and place back onto warm stovetop.

Meanwhile, simmer half & half over very low heat, stirring regularly, to reduce slightly - keep warm. Soften butter to room temperature.

Mash or whip potatoes, add butter and blend and then add the warm half & half as needed. Season to taste with fine sea salt and white pepper and serve immediately. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods

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