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Rosemary-Roasted Mashed Potatoes

Yield 6 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

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