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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
Method
- In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
- Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
- Reserve 1/4 cup cooking water; drain potatoes.
- Return potatoes to saucepan.
- Mash with margarine and 3/4 teaspoon salt.
- Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
- Transfer to serving dish.
