Mashed Potatoes and Gravy

No one will guess this is a low-calorie version of fluffy potatoes and creamy gravy with just 201 calories per serving.

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  • 9 medium potatoes (3 pounds)
  • 4 teaspoons butter-flavored sprinkles
  • 1/4 teaspoon salt
  • 1/3 cup fat-free milk
  • 3 tablespoons all-purpose flour
  • 2 teaspoons instant chicken bouillon granules
  • 1/8 teaspoon pepper
  • 1 12 ounce can evaporated fat-free milk
  • 1/2 cup water
Wash, peel, and quarter potatoes. Cook, covered, in a large saucepan in a small amount of boiling water for 20 to 25 minutes or until tender.
Drain potatoes and mash with a potato masher or with an electric mixer on low speed. Add butter-flavored sprinkles and salt. Heat the 1/3 cup fat-free milk. Gradually beat enough of the hot milk into the potatoes to make them light and fluffy.
For gravy, stir together flour, bouillon granules, and pepper in a small saucepan. Gradually stir in evaporated milk and water until mixture is smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot mashed potatoes. Makes 8 side-dish servings.

Make Ahead Tip

  • Up to 24 hours ahead, peel potatoes, cover with water, and refrigerate. Drain before using.

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