Low Fat Mashed Potatoes with Rosemary


1 bag (4 lbs.) russet or yellow potatoes
½ cup margarine or Smart Balance 50/50 butter
1 cup low fat milk
2 Tbs. chopped Rosemary
2 Bay leaves
Salt + pepper
Optional – low fat shredded cheddar or lite feta cheese

Peel potatoes if desired. Cut potatoes into 2 inch cubes, add to pot, cover with salted water and add 2 Bay leaves. Boil until tender (30 – 40 minutes). Drain and reserve about ½ cup of the water. Remove bay leaves. Return potatoes to pot and mash.

Place margarine and milk in a microwave safe bowl and heat for 1 minute. Pour over potatoes and sprinkle in rosemary. Combine well. Add some of the potato water if needed to loosen consistency. Add cheese if desired.

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    It is the policy of the Herb Society of America not to advise or recommend herbs for medicinal or health use. Please consult a health care provider before pursuing any herbal treatments.