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Parmesan and Black Pepper Smashed Potatoes

Parmesan and Black Pepper Smashed Potatoes

Cooking Light NOVEMBER 2008

  • Yield: 12 servings (serving size: about 2/3 cup)

Ingredients

  • 3 pounds peeled baking potatoes, cut into 1-inch pieces
  • 1 1/4 teaspoons salt, divided
  • 2 tablespoons butter
  • 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups 2% reduced-fat milk
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in parsley.

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 32%
  • Fat: 6.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 8.9g
  • Carbohydrate: 22.6g
  • Fiber: 1.6g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 428mg
  • Calcium: 232mg
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