As the young Frank McCourt said in the movie “Angela’s Ashes,” with a sweet Irish lilt of course, “you can never have too many mashed potatoes.”
I’m a big fan of that dish and would eat it with every meal if I could and still lose weight, but have been forced to back away from it because mashed potatoes are egregiously high in fat the way I like to fix them: lots of butter, lots of half-and-half. Because I had a big bag of Yukon Golds starting to turn green on my counter and needing to be used up tonight, I decided to try something different.
As I’ve mentioned, potatoes boiled in chicken broth make a fantastic soup base. So I mixed up a good strong broth using Better Than Bouillon and boiled up the batch. While the spuds were boiling, I added some dried thyme and tarragon, although I suppose any combination of dried or fresh herbs that you like would work just as well.
When they were soft, I drained off all but about half a cup of the broth, saving the rest to make soup another day. I added only four tablespoons of half-and-half and two tablespoons of butter, which is about one-third of what I usually add. The potatoes turned out perfectly seasoned with no need to add salt. Best batch ever!
I suppose the sensible thing to do if I want to keep eating potatoes without paying the price on the scale would be to train my taste buds to appreciate them fixed with little or no fat at all, but I don’t think that’s going to happen anytime soon (if ever). At least I’ve lightened up my standard mashies recipe considerably, and that’s a step in the right direction.