'Skinny' Mashed Potatoes
Preparation: 10 min.Cooking: 15 min.Total: 25 min.
- 5 large potatoes, peeled and cut into 1 in. pieces
- 1 can chicken stock
Boil potatoes and stock in a saucepan over high heat. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving stock. Mash potatoes with 1-1/4 cup stock, adding more stock, if necessary, until potatoes are desired consistency. Season with salt and pepper to taste.
Nutrients
| Fiber | 5.5 g | |
| Fat | 0.85 g | |
| Sugar | 3.1 g | |
| Carbs | 53 g | |
| Protein | 8.5 g | |
| Calories | 250 Cal | |
|
Fats
| Fat, Poly | 0.26 g | |
| Fat, Mono | 0.25 g | |
| Fat, Sat | 0.24 g | |
| Fat, Trans | 0 g | |
| Fat, Percent | 3.1 % | |
|
Vitamins
| Vitamin, K | 5 mcg | 4.2 % |
| Vitamin, A | 25 IU | 0.83 % |
| Vitamin, B12 | 0.1 mcg | 4.2 % |
| Niacin | 4.6 mg | 29 % |
| Riboflavin | 0.14 mg | 11 % |
| Vitamin, C | 24 mg | 27 % |
| Vitamin, D | 0 IU | 0 % |
| Vitamin, B6 | 0.79 mg | 49 % |
| Vitamin, E | 0.1 mg | 0.7 % |
| Panto, Acid | 0.96 mg | 19 % |
| Choline | 4.8 mg | 0.87 % |
| Thiamin | 0.16 mg | 14 % |
|
Minerals
| Calcium | 40 mg | 4 % |
| Phosphorus | 200 mg | 29 % |
| Magnesium | 71 mg | 17 % |
| Copper | 0.34 mg | 38 % |
| Fluoride | 0 mcg | 0 % |
| Zinc | 1 mg | 9.1 % |
| Sodium | 930 mg | 62 % |
| Selenium | 2.2 mcg | 3.9 % |
| Manganese | 0.65 mg | 9.1 % |
| Potassium | 1400 mg | 30 % |
| Iron | 2.9 mg | 36 % |
|