Mark loves mashed potatoes. They’re not my favorite and without a lot of butter and cream they seem like a lot more work than they are worth. I used to keep instant mashed potatoes on the pantry so I could make some when he wanted, but in an effort to rid the pantry of processed foods I’ve been on the hunt for a mashed potato recipe that a) I can easily make on a weeknight and b) isn’t loaded with a ton of cream and butter.

This recipe is the winner. It’s made with low-fat milk and 1 tablespoon (or less) of butter per serving. I was also pleasantly surprised that I really liked these. I think it’s the addition of nutmeg – not an ingredient I would have thought to add to mashed potatoes but it seems to make all the difference!

Weeknight Mashed Potatoes
(from Martha Stewart)
Serves 4-6

2 lbs. russet, Yukon gold, or long white potatoes
1 T. salt, plus more to taste
1 c. low-fat milk
4 t. unsalted butter
1/4 t. freshly ground black pepper
1/4 t. freshly grated nutmeg

Peel and cut potatoes into 1 1/2-inch-thick slices. Place the potatoes in a medium saucepan and cover with cold water; add 1 tablespoon salt. Bring the potatoes to a simmer and cook until a knife slips in and out easily. Drain potatoes in a colander.

Place milk in the small saucepan over medium-high heat.

Transfer the hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most of the lumps have disappeared, about 1 minute. Add in the butter and mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.