Basil Mashed Potatoes
Author: Lara Rondinelli-Hamilton and Chef Jennifer Bucko Lamplough
Recipe type: Side Dish
Cuisine: American
Serves: 6
- 4 medium Idaho potatoes, peeled and cut into chunks
- 1 cup fat-free milk, heated
- ¼ cup freshly grated Parmesan cheese
- 2 tsp olive oil 3 garlic cloves, peeled and sliced
- ½ tsp salt (optional)
- ¼ tsp ground black pepper
- 1 cup basil leaves
- Add potatoes to a large soup pot and cover with cold water.
- Bring to a boil and cook for 20 minutes or until potatoes are soft.
- Drain and return to the pot
- Pour fat-free milk over the potatoes and beat with an electric mixer on high until smooth (about 5 minutes).
- Add remaining ingredients to a blender and purée until smooth.
- Fold basil mixture into potatoes.
Exchanges/Choices
1½ Starch
Serving size: ⅙ of recipe Calories: 120 Fat: 2.5g Saturated fat: 0.8g Unsaturated fat: 1.7g Trans fat: 0.0 Carbohydrates: 20g Sugar: 3g Sodium: 70mg Fiber: 2g Protein: 4g Cholesterol: 5mg
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/basil-parmesan-twice-baked-potatoes
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