Mashed Potatoes

[Guest guest]

* Exported from MasterCook *

 

Mashed Potatoes

 

Recipe By : www.cookinglight.com

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cubed peeled baking potato -- (about 1-1/2 pounds)

3/4 cup 1% low-fat milk

2 tablespoons grated parmesan cheese

1/2 teaspoon salt

1/8 teaspoon black pepper

 

Try using Yukon gold potatoes. They have a great yellow color, smooth texture,

and a slightly buttery flavor.

 

Buy potatoes that are free of blemishes, sprouts, and cracks. Don't use

potatoes with a green tinge: This shows that the potatoes have been exposed to

light for a prolonged period of time and contain solanine (a toxic alkaloid).

 

Store potatoes in a cool, dark place (a drawer or low cabinet in the kitchen)

for up to 2 weeks. Storing potatoes in the refrigerator will make them taste

sweet; storing them with onions will make them rot more quickly.

 

Try adding 3 to 4 sliced garlic cloves (or about 2 teaspoons bottled minced

garlic) to the potatoes as they boil. Garlic mashed potatoes are great!

 

Boil the potatoes until fork tender; mash them until light and fluffy. Don't

overmash/overbeat them -- this makes them sticky and gummy.

 

1. Place potato in a medium saucepan; add water to cover. Bring to a boil;

cover, reduce heat, and simmer 25 minutes or until tender. Drain. Return

potato to pan. Add milk and remaining ingredients; mash with a potato masher.

Yield: 4 servings (serving size: 1 cup).

 

CALORIES 149 (8% from fat); FAT 1.4g (sat 0.8g, mono 0.4g, poly 0.1g); PROTEIN

5.6g; CARB 29.3g; FIBER 2.4g; CHOL 4mg; IRON 1.2mg; SODIUM 371mg; CALC 102mg

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -