How To Make The Perfect Slimming World Friendly Mashed Potatoes
Want to know how to make the most delicious creamy mashed potatoes? Which potatoes should you use, how to keep them Syn Free but still creamy. All of your questions will be answered in this post. These mashed potatoes are perfect for anyone following the Slimming World plan, Weight Watchers or a calorie deficit.
Mashed potatoes can be tricky. They can easily be too thin or runny, too dense, or not dense enough. Two days ago my youngest announced that my mash was “too lumpy” yes thanks son.. who are you? Goldilocks?!?
However it really does depend on your own taste… everyone likes them different!! My gran always made the best mashed potatoes! She used to grill them at the end with a bit of cheese.. My late grandad tried my mash once and asked why they weren’t crispy…
This recipe is created with Slimming World in mind, sticking to Syn Free ingredients. So forget the butter and let’s introduce other ideas and methods to get that creamy consistency that most of us love.
What potato is best for mashing?
Floury/fluffy potatoes are always recommended for mashing. Avoid those White potatoes that Tesco give away for like 3p at Christmas (these are best for casseroles and roasting). We need something like a Maris Piper or King Edward. They may cost a little extra but trust me it’s worth the extra money to get decent mash.
Why you’ll love this recipe….
- So creamy
- Syn Free when following Slimming World
- No lumps
- The kids will love them
- Filling and delicious
- Easy to make
Batch Cook – Storage Information
- Fridge: Allow to cool and then store leftovers in the fridge in an airtight container for up to 3 days.
- Reheat: Reheat in the microwave or on the hob with a drop of milk.
- Freezer: Allow to cool before placing in a suitable containers. Keep for up to 3 months. Thaw before reheating.
If you like your mash with a bit of a kick, try adding half a teaspoon of mustard powder.
Syn Free Creamy Mashed Potatoes
- Potato Masher
- 750g Floury Potatos [Peeled, Diced into cubes]
- 1 tbsp Quark
- 2 tbsp Fat Free Greek Style Yoghurt
- 2 Vegetable Stock Cubes
- Large Pinch Salt
- Wash the cubed potatoes in warm water until all of the starch is removed. This is a very important step.
- Place into a saucepan, cover with boiling water, add two crushed vegetable stock cubes and bring to the boil.
- Once boiling cover with a lid and reduce the heat to a simmer for 15 – 20 minutes. You should be able to push a fork easily into the potatoes.
- Drain the potatoes, retain a few tablespoons of the stock. Allow the potatoes to sit and cool for a few minutes.
- Mash the potatoes with the masher for a minute or two. Ensuring you do this evenly removing lumps. Once you have finished mashing, mash some more. You can never mash too much.
- Now grab your fork, add the stock and you want to "whip/beat" the potatoes with the fork. Fast whipping in circular motions. Do this for 30 seconds and then add a large pinch of salt. Whip some more.
- Slowly stir in the quark and yoghurt. Taste.. you may a little more salt.
- Add more quark or yoghurt if needed. Serve and enjoy