A revived recipe for country-style mashed potatoes

A topping of crumbled, crisp bacon and beautifully browned sautéed onions brings out the personality in these mashed potatoes. This is a side dish that could steal the show.

• Preparation time: 20 minutes.
• Cooking time: 20 minutes.
• Serves 6.

Ingredients:

• Salt to taste
• 750 g (1 1/2 lb) russet potatoes
• 125 ml (1/2 c) reduced-fat (2%) milk
• 30 ml (2 tbsp) margarine, cut into pieces
• 0.5 ml (1/8 tsp) pepper
• 2 scallions (green parts only), very thinly sliced
• 4 slices reduced-sodium turkey bacon, coarsely chopped
• 1 small red onion, chopped
• 5 ml (1 tsp) chopped fresh thyme

Instructions:

1. Half-fill a medium pot with water; add 1 millilitre (1/4 teaspoon) salt and bring to a boil over high heat. Meanwhile, peel potatoes and cut each into 8 pieces.
2. Add potatoes to boiling water, reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Shake potatoes in pot over low heat until dry. Remove from heat, cover and keep hot.
3. Heat milk and margarine in small pot over medium heat until margarine has melted and milk is hot and begins to bubble, about 3 minutes. Pour over potatoes.
4. Add pepper and remaining salt and mash to a chunky puree with a potato masher (not mixer or food processor). Stir in scallions and keep hot.
5. Meanwhile, sauté bacon and onion in medium nonstick skillet over medium-high heat until bacon is crisp and onions are browned, about 7 minutes. Stir in thyme. Spoon on top of potatoes.

• Margarine can be a healthy substitute for butter if you choose the right type of margarine — those in tubs and made from canola, safflower, sunflower, olive or corn oils. In other words, those low in hydrogenated fats or oils. Margarine is comparable to butter in its calories, but supplies healthier forms of fat to the body.

Each serving provides:

• Key nutrients: 150 calories, 45 calories from fat, 5 g fat, 1 g saturated fat, 1 g trans fat, 4 g protein, 23 g carbohydrates, 2 g fibre, 120 mg sodium.
• Blood pressure nutrients: 24 mg vitamin C, 30 mg magnesium, 518 mg potassium, 38 mg calcium.

• In this recipe, we use reduced-fat milk, but you could also substitute some of the potato cooking water, low-fat buttermilk, reduced-sodium chicken or beef broth, nonfat sour cream or nonfat plain yogurt.
• Spice up the cooking water by adding cloves of fresh garlic, fresh thyme sprigs, slivers of onion or a dash of freshly ground black pepper.

Try pairing this savory comfort food with your next meal for a tasty dish that's surprisingly nutritious.