3 pounds yellow-fleshed potatoes, peeled 1 1/2 ounce white chocolate, chopped 3/4 teaspoon salt 6 dashes hot red pepper sauce, such as Tabasco sauce 1 1/2 cup fat-free milk
Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan.
Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and hot red pepper sauce.
Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once.
melted white chocolate takes the place of butter for a decadent but healthy version of mashed potatoes. Look for pure white chocolate, made from cocoa butter, not one cut with hydrogenated shortening and other fillers.
So... chocolate seems like an odd ingredient in mashed potatoes. But in practice, it works out that it takes the place of butter in this recipe - with pretty tasty results. As the cook's notes suggest, the quality of the chocolate you use is definitely going to play a part in the outcome of the recipe. Don't go for the cheap white chocolate baking chips, use the chocolate made from cocoa butte because that will give you the creamy, rich flavor you want.