Tuesday, April 15, 2008

Healthy Mashed Potatoes with Meatballs and Gravy

Healthy Mashed Potatoes with Meatballs and Gravy

This home style comfort food is as delicious as Mom's, but much lower in fat. It makes a great dinner with a salad, and it can be packed up for lunch because it microwaves very well.

For the meatballs I used the Wild Turkey Recipe , but I substituted chicken breast for turkey. If you follow the instructions, this is a great way to feed chicken and vegetables to a meat and potatoes man. You won't miss the beef at all.


  • 2 lb Yukon gold potatoes (about 4-6 medium size)
  • 1 pat of butter
  • 2 tbsp olive oil
  • 1 to 1 1/2 cup fat free buttermilk
  • Meatballs and gravy from my Wild Turkey Balls Recipe


  1. When choosing the potatoes, you want to make sure that they aren't too big or it will take forever to steam them. So, even if you don't have a food scale use potatoes that are about the size of a fist. They should all be about the same size. Clean them and put them in a steamer that will hold enough water to steam the potatoes for about 30-45 minutes. I like to steam the potatoes because this ensures that they will be cooked without absorbing any water during the cooking process. I think you get the full rich flavor of the potatoes.
  2. Once you can easily poke the largest potato with a fork, the potatoes are done or about 45 minutes. Remove from the heat.
  3. You can wait till the potatoes cool a bit to peel them. The peel can be left on the potatoes and you will still be able to rice the potato. You will just have to throw out the peel that is left inside the ricer each time a potato is riced. We have made the mashed potatoes both ways, its just personal preference.
  4. Using a potato ricer, push the potato through the ricer. Repeat until all the potatoes have been riced.
  5. Add the butter and olive oil. Mix it into the potatoes.
  6. Slowly drizzle in the buttermilk and incorporate into the potatoes. Use enough milk so that the potatoes have the desired smooth consistency.
  7. Salt to taste and the mashed potatoes are ready to serve.
  8. To reheat any leftovers, you can add a small quantity of buttermilk if needed. Otherwise, they can be microwaved or heated on low/medium.

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