Vegetable Mashed Potatoes

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Vegetable Mashed Potatoes

 

2 pounds all-purpose, yukon gold or baking potatoes,

peeled and cut into chunks

4 cloves garlic, peeled

1 tbsps. butter or margarine

1 tsp. salt

1 10 ounce package frozen chopped spinach, thawed and

squeezed dry

1 cup chopped leeks or onions

3/4 cups low fat small curd cottage cheese

3/4 to 1 cup buttermilk

1/2 cup grated parmesan cheese

salt and pepper to taste

 

Place potatoes and garlic in a large sauce pan. Cover

with water and add 1 tsp. of salt. Bring to a boil and

cook for 10 to 15 minutes or until potatoes are very

tender.

While potatoes and garlic are cooking, melt butter in

a large non-stick saute pan. Add leeks or onions and

cook until softened, about 5 minutes. Add spinach and

cook 1 to 2 minutes longer. Season with salt and

pepper. Add cottage cheese and buttermilk. Heat until

just warm.

Drain cooked potatoes and garlic well. Place in a

large bowl. Mash potatoes with a potato masher. Add

spinach mixture and parmesan cheese. Mix well. Adjust

seasonings as necessary. Serves 6.

 

 

 

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