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Truffle-Parmesan Mashed Potatoes

Lee Harrelson
Yield 8 servings (serving size: 2/3 cup)
"I try to experiment with making everyday foods (like mashed potatoes) healthier by cutting the fat and increasing the flavor. You only need a small amount of truffle oil and cheese to produce big flavor." -LeeAnn Camut, Warrington, PA

Ingredients

  • 6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds)
  • 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

Nutrition Information

  • calories 185
  • caloriesfromfat 24 %
  • fat 4.9 g
  • satfat 2.7 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 6.1 g
  • carbohydrate 29.8 g
  • fiber 2.6 g
  • cholesterol 13 mg
  • iron 0.5 mg
  • sodium 295 mg
  • calcium 109 mg

How to Make It

  1. 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.