Photo: Jennifer Causey; Styling: Lindsey Lower
Look for xanthan gum with the gluten-free baking mixes and flours; it's available in most supermarkets these days. You can get semiclose results with cornstarch, but the spuds won't be quite as creamy.
Serves 9 (serving size: about 2/3 cup)
1. Place potatoes in a Dutch oven. Cover with cool water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain.
2. Pour fat-free milk into Dutch oven; gradually whisk in powdered milk. Heat over medium heat until warm (about 2 minutes), stirring constantly with a whisk until powder dissolves and mixture is slightly thickened. Remove from heat.
3. Press potatoes through a ricer into pot with milk mixture. Cover and keep warm. (There's no need to stir together yet; you can leave it as is.)
4. Combine stock and butter in a small saucepan; cook over medium-high heat until mixture simmers and butter melts. Remove saucepan from heat; whisk in xanthan gum until mixture is thick and emulsified.
5. Pour stock mixture over potato mixture; sprinkle with salt, pepper, and garlic. Stir well to combine. Serve soon for creamiest results.
VARIATION Spinach-Feta Mashed Potatoes: Prepare master potato recipe, reducing butter to 3 tablespoons and salt to 1 teaspoon. Thaw a 10-ounce package frozen whole-leaf spinach; squeeze superdry in a clean kitchen towel. Stir spinach and 2 ounces crumbled feta cheese into potatoes. Serves 9 (serving size: about 2/3 cup) CALORIES 203; FAT 5.2g (sat 3.2g, mono 1g, poly 0.2g); PROTEIN 7g; CARB 33g; FIBER 4g; CHOL 15mg; IRON 1mg; SODIUM 346mg; CALC 143mg