- 1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped onion
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground white pepper
- 1 1/4 cups 2% reduced-fat milk
- 1/4 cup unsalted butter
- calories 152
- fat 5.6 g
- satfat 3 g
- monofat 2 g
- polyfat 0.3 g
- protein 3 g
- carbohydrate 23 g
- fiber 2 g
- cholesterol 12 mg
- iron 1 mg
- sodium 187 mg
- calcium 51 mg
How to Make It
Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Mash potatoes with a potato masher until coarsely mashed (not smooth).
Heat a medium nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Stir in 1/4 teaspoon salt and white pepper.
Heat milk and butter in a small saucepan over medium heat until butter is melted. Add onion mixture, remaining 3/4 teaspoon salt, and milk mixture to mashed potatoes, stirring to combine.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.