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Flavor Boost for Mashed Potatoes By Cristina Mulberry Mashed potatoes are almost an art form to me. No, I'm not talking about those instant potatoes you get in some diner or cafeteria; I'm talking pulled from the earth, blended to a perfect texture, and seasoned to delight the tongue potatoes. Now as most know, there are many ways of getting creamy, delightful mashed potatoes like you find in some restaurants; whipping cream assures a rich and creamy spud and certainly there is no end to the cheese, sour cream, and other deathly additions that make such potatoes so tasty. However, there are some healthier, lower fat ways of giving the mashed potatoes you make at home more flavor. Simple stuff really. Just toss in a chicken boullion cube and one or two peeled garlic gloves when cooking. You can then confidently use low fat milk, a bit of low fat margarine, and just enough salt, and pepper to create some potatoes that will please.

Contributed by mulberry on August 23, 2008, at 1:19 AM UTC.

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