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Mashed Potato Recipes

Page history last edited by PBworks 13 years, 8 months ago


 

Chipotle Cheddar Mashed Potatoes

Yield: 12 servings; 4 points per serving

 

1 (7-ounce) can chipotle chiles in adobo sauce

4 pounds cubed peeled Yukon gold potato

6 garlic cloves, peeled

1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese

3/4 cup 1% low-fat milk

3 tablespoons butter, softened

1 teaspoon salt

 

Remove 1 chile and 1 tablespoon adobo sauce from can. Chop chile to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.

 

Place potato and garlic in a large Dutch oven; cover with water, and bring to a boil. Cook 15 minutes or until potato is tender. Drain. Return potato mixture to the Dutch oven. Add chopped chile and adobo sauce, cheese, and remaining ingredients. Mash to desired consistency with a potato masher. Cook for 3 minutes over medium heat or until thoroughly heated, stirring constantly.

 

Serving size: 3/4 cup

 

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Baked Mashed Potatoes with Roasted Garlic

Yield: 4 servings; 2 points per serving

 

2 large white rose or other thin-skinned potatoes

1 Tbsp unsalted butter

1/2 cup 1% milk

4-6 cloves roasted garlic

salt & freshly ground white pepper to taste

paprika to taste

 

Place the potatoes in a medium saucepan, cover with water and bring to a boil. Cover, reduce the heat, and simmer for about 45 minutes or until tender. Remove the potatoes and peel.

 

Cut the cooked potatoes into large chunks, place in the bowl of an electric mixer and mash the potatoes with the butter, milk, roasted garlic, salt and pepper until smooth and whipped.

 

Preheat the oven to 350F. Generously coat a small baking dish with nonstick cooking spray.

 

Place the mashed potatoes in the prepared pan, sprinkle lightly with the paprika and bake 30 minutes, or until golden on top.

 

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