1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/2 cup 2% reduced-fat milk
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons reduced-fat sour cream
1 tablespoon butter
1 teaspoon white truffle oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency.
Yum, Yum, Yum! I was worried about the simmering direction but the consistency of the potatoes was perfect; I used my hand masher to maintain some texture and they were wonderful, all around. The truffle oil lends just the right amount of interesting/unique flavor and they paired very well with Cooking Light's Parmesan & Sage Crusted Pork Chops and lemon roasted asparagus. (i found some quality white truffle oil at my local department discount store; this recipe doesn't have to be expensive to taste or sound fancy!)
I've made this several times to accompany filet mignon, and always get rave reviews. This is by far on of my favorite mashed potatoe recipes, and it will be included in many dinners to come. I would recommend this for company or an easy weeknight side dish!
Great flavor -- I added a little more sour cream & will probably add some cream cheese next time to further increase the flavor. I used a potato ricer before mixing the remaining ingredients -- so much easier than mashing!
Overall - great mashed potatoes! Will make for Thanksgiving 2008!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.