Rosemary-Roasted Mashed Potatoes

recipe
Roasting the potatoes for these mashers mimics a grilled quality. If the appetizer course goes long, just stir in a little hot water to revive the creamy texture; the seasonings will remain just as robust.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 26 %
Fat 6.7 g
Satfat 3.6 g
Monofat 2 g
Polyfat 0.3 g
Protein 7.1 g
Carbohydrate 35.8 g
Fiber 2.5 g
Cholesterol 15 mg
Iron 0.7 mg
Sodium 304 mg
Calcium 115 mg

Ingredients

8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon garlic powder
1 (8-ounce) container low-fat sour cream

Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425° for 30 minutes or until tender.

Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately.

Note:

May 2002
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