Guest guest Posted April 26, 2000 Report Share Posted April 26, 2000 from Mary Carroll's Healthful Cooking columns: Slimmer Mashed Potatoes Smashed Yukon Gold Potatoes With Pesto * Exported from MasterCook * Slimmer Mashed Potatoes Recipe By : Healthful Cooking, Mary Carroll, www.startribune 2/17/00 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large russet potatoes 3/4 cup low-fat buttermilk -- or as needed Salt and pepper -- to taste Serves 6. Wash potatoes, remove eyes and peel if desired. Cut into quarters and steam or boil until tender, about 25 to 30 minutes. Drain. Place potatoes in a large bowl and mash slightly. Add buttermilk 1/4 cup at a time and continue to mash until potatoes are thick and creamy, using only as much buttermilk as needed. Sprinkle with salt and pepper to taste; serve hot. Nutrition information per serving: Calories 140, Carbohydrates 30 g Protein 4 g, Fat 1 g, including sat. fat 0 g, Cholesterol 2 mg, Sodium 370 mg, Calcium 48 mg, Dietary fiber 3 g, Diabetic exchanges per serving: 2 bread/ starch exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smashed Yukon Gold Potatoes With Pesto Recipe By : Healthful Cooking, Mary Carroll, www.startribune 2/17/00 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Yukon gold potatoes -- small to medium 1/4 cup olive oil Salt and pepper to taste 1/2 cup pesto Serves 6. Note: You can save the cooking water for soup stock; it has much flavor. Cool then freeze in small containers. Wash potatoes, remove eyes, and cut in half. Steam or boil until tender, about 25 to 30 minutes. Drain potatoes, saving liquid for soup stock. Transfer potatoes to nonstick skillet; add oil. Cook over medium-high heat, smashing with fork or potato masher, until gently browned, about 15 minutes. Sprinkle with salt and pepper to taste. Add a dollop of pesto to each serving. Serve hot. Nutrition information per serving: Calories 369, Carbohydrates 37 g, Protein 5 g, Fat 22 g, including sat. fat 4 g, Cholesterol 3 mg, Sodium 510 mg, Calcium 96 mg, Dietary fiber 4 g, Diabetic exchanges per serving: 1 vegetable exch., 2 bread/ starch exch., and 4 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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