Rosemary-Roasted Mashed Potatoes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 26%
  • Fat: 6.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.1g
  • Carbohydrate: 35.8g
  • Fiber: 2.5g
  • Cholesterol: 15mg
  • Iron: 0.7mg
  • Sodium: 304mg
  • Calcium: 115mg

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

  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.
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