Garlic-Parmesan Mashed Potatoes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 139.1
- Total Fat: 2.5 g
- Cholesterol: 6.9 mg
- Sodium: 182.0 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.4 g
- Protein: 5.9 g
View full nutritional breakdown of Garlic-Parmesan Mashed Potatoes calories by ingredient
Introduction
Mashed potatoes for when you need a bit of an extra boost from your potatoes. Mashed potatoes for when you need a bit of an extra boost from your potatoes.Number of Servings: 10
Ingredients
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5 medium russet potatoes
6 cloves of garlic, crushed
2 cups fat free half and half
2 oz grated parmesan cheese
Directions
Put a pot of cold water, salted with no more than a tablespoon of salt, on the stove to begin boiling.
Peel the potatoes, and chop them into 1 inch cubes. As you finish cubing, put the pieces in a separate cold water (also salted) bath. When done peeling and cubing everything, transfer the potatoes to the boiling (or soon to be boiling) pot of water. Once they come to a boil, time them, and let them boil for 15-20 minutes. Test for doneness by poking with a fork. They should be fall apart tender.
While they are boiling, crush the garlic into the fat free half-and-half, which you have placed into a small pot. Bring that to an almost boil.
Grate the cheese and put it in a separate bowl until you need it.
When the potatoes are done, drain them and return them to the pot. Add the warmed half-and-half/garlic mixture and mash (I prefer by hand to whipping, but your preference).
Once the potatoes are mashed, stir in the cheese.
Add salt and pepper to taste, but only AFTER you have mixed in all of the cheese, as parmesan is salty.
Serve as soon as possible.
Number of Servings: 10
Recipe submitted by SparkPeople user NATASHA59.
Peel the potatoes, and chop them into 1 inch cubes. As you finish cubing, put the pieces in a separate cold water (also salted) bath. When done peeling and cubing everything, transfer the potatoes to the boiling (or soon to be boiling) pot of water. Once they come to a boil, time them, and let them boil for 15-20 minutes. Test for doneness by poking with a fork. They should be fall apart tender.
While they are boiling, crush the garlic into the fat free half-and-half, which you have placed into a small pot. Bring that to an almost boil.
Grate the cheese and put it in a separate bowl until you need it.
When the potatoes are done, drain them and return them to the pot. Add the warmed half-and-half/garlic mixture and mash (I prefer by hand to whipping, but your preference).
Once the potatoes are mashed, stir in the cheese.
Add salt and pepper to taste, but only AFTER you have mixed in all of the cheese, as parmesan is salty.
Serve as soon as possible.
Number of Servings: 10
Recipe submitted by SparkPeople user NATASHA59.
Member Ratings For This Recipe
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INCOMMUNICADO