Low-Fat Mashed Potatoes

• 5 Russet or Yukon Gold potatoes, peeled and quartered
• 2 c. low-fat milk
• 1 qt. water
• 1 bay leaf
• 1 onion, halved
• 4 whole peppercorns
• 2 Tbsp. unsalted butter, cut up
• salt and freshly ground black pepper to taste

1. Put potatoes into a large pan with the milk, water, bay leaf, onion and peppercorns. Add enough additional water to cover the potatoes by 1-inch. Bring the liquid to a boil, lower the heat and let the liquid bubble steadily for 20 minutes or until the potatoes are very tender and almost falling apart.
2. Lift the potatoes from the cooking water (discard the bay leaf, onion and peppercorns) and transfer them to a bowl. Do not discard cooking water. Add 2 tablespoons of the cooking liquid to mash the potatoes with a potato masher or a pastry blender until they are blended with the liquid.
3. Add 2 more tablespoons of the water until the potatoes are light and fluffy. Add another tablespoon if necessary. Beat in the butter, salt and pepper and serve at once. Serves 6.

potatoes, lowfat milk, water, bay leaf, onion, peppercorns, unsalted butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468710 (may not work)