Mashed potatoes

Contributed by Preston Maring, MD

Mashed potatoes

Farmers' markets at hospitals are subject to different biorhythms than the usual community market. Our market will be closed on the Friday after Thanksgiving because of the greatly reduced numbers of staff and patients on site that day.

For those cooking a Thanksgiving dinner, this week's mashed potato recipe can help reduce the overall calorie load due to fat. Even though there are only a couple of grams of fat per serving, they are still very tasty.

If, in the past, you wore Birkenstocks and named your child "Redwood Hottub Tuolomne," make this recipe without peeling the potatoes. If you grew up with the BeeGees, go ahead and peel them. Either way, the recipe uses one pot and takes about 20 minutes.

This recipe works well also with Yukon Gold potatoes which have a creamy, buttery texture.


  • 4 russet potatoes, about 2 pounds, peeled or unpeeled, and cut into chunks
  • 3 tablespoons nonfat sour cream
  • 3 tablespoons reduced fat butter
  • Skim milk as needed
  • 1 teaspoon salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons parsley, chopped (optional)

Note: I cut the potatoes in half lengthwise, cut each half lengthwise into thirds then cut crosswise about every inch.


  1. Bring a large pot of water to a boil. Add the potatoes. (I used to add the potatoes to the cold water. I was told that the potatoes got too mushy outside before cooking inside.)
  2. Bring to a boil, then simmer for about 15 minutes or until tender.
  3. Drain the potatoes well in a colander. Return them to the pot.
  4. Add the sour cream, butter, salt, pepper, and garlic. Mash with a potato masher.
  5. Add a little skim milk at a time until you achieve a desired lumpy consistency. If you like smooth potatoes, use your electric mixer.
  6. Mix in the optional parsley.