- 1 1/2 pounds small red potatoes (about 9 potatoes)
- 2/3 cup fat-free milk
- 2 tablespoons extravirgin olive oil or butter
- 1/4 cup shredded fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- calories 167
- fat 5.8 g
- satfat 1.3 g
- protein 4.8 g
- carbohydrate 23.8 g
- fiber 2.1 g
- cholesterol 3 mg
- iron 0.9 mg
- sodium 271 mg
- calcium 87 mg
How to Make It
Place potatoes in a large saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
Drain potatoes well; return to pan. Add milk and olive oil to hot potatoes, and coarsely mash. Fold in cheese, salt, and pepper.
Note: Add just enough water to cover the potatoes. Any more will only lengthen the time it takes to bring the water to a boil, therefore increasing your cook time.