One traditional Thanksgiving dish I’ve largely given up since my angioplasty is mashed potatoes. The milk and butter in them carry too much fat for my low-fat diet.
This year, though, my wife challenged me to make mashed potatoes that were low-fat. And I did with results that pleased her but left me with mixed feelings about their taste.
I started by using fat-free milk instead of regular or even 1%. Note that a cup of fat-free milk has 135 mgs of sodium for some reason that escapes me, so even there you have salt to deal with. I doubt I used a cup on five pounds of potatoes though. I don’t measure it in, just keep adding to get to the creaminess I want for the potatoes.
Instead of butter, I used Smart Balance which one nutritionist recommended to me. I actually used a variety called Smart Balance Light which has less sodium, only 80 mgs a tablespoon and 5 grams of fat. I used about four tablespoons, so there was still 20 grams of fat in the five pounds of potatoes.
But that big bowl had many servings obviously. I tried a tablespoon full, so fat and sodium were likely negligible. Now as to the taste. I found them a bit earthy tasting, which I first thought was the potatoes without salt added but came to realize could have been an after-taste from heating the Smart Balance. My wife said she didn’t notice and guests were eating them without adding salt, so they must have liked them as well.
I later wondered if using olive use instead would have had the same effect, I may try that next time.