| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Accompanime, Vegetables, Lowfat | 10 | Servings | |
INGREDIENTS
| 3 | lb | Large red skin potatoes or Yukon Gold potatoes |
| Salt; to taste | ||
| 1 | c | Fat-free evaporated milk |
| 4 | oz | Fresh Parmigano-Reggiano; grated, or 1-cup grated Parmesan cheese |
| 1/2 | ts | Freshly ground black pepper |
INSTRUCTIONS
Peel the potatoes and cut into pieces. Place in a large saucepan and cover with cold water seasoned with salt to taste. Cover pan and bring to a boil. Uncover and simmer for 20 to 25 minutes, or until the potatoes are fork tender. Drain, reserving the liquid, and return to the hot pot. Heat the milk. On lowest speed of the portable mixer, start mashing the potatoes. When they are broken into small pieces, gradually add the hot milk and whip until smooth. Add the cheese and whip until melted. Add some of the reserved cooking water, as needed, for a fluffy texture. Season with salt to taste and the pepper. Serve warm. PER SERVING: Calories 134.43; Fat total 1.89 g; Protein 5.27 g; Saturated Fat 1.04 g; Carbohydrates 24.15 g; Dietary Fiber 2.29 g; Calories from fat 13%; Calories from carbs 72%. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html >from kitpath@earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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