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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Mashed Potatoes with Blue Cheese and Parsley

Jazzing up this indispensable side dish with blue cheese gives it a sharp flavor that can stand up to any kind of meat.

Cooking Light JANUARY 2001

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 2 pounds red potatoes, cut into 2-inch chunks
  • 2 garlic cloves, peeled
  • 1 cup (4 ounces) crumbled blue cheese
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper

Preparation

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.

Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 28%
  • Fat: 8.7g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 12.2g
  • Carbohydrate: 40.5g
  • Fiber: 4.2g
  • Cholesterol: 22mg
  • Iron: 3.2mg
  • Sodium: 428mg
  • Calcium: 223mg
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Mashed Potatoes with Blue Cheese and Parsley recipe

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