Truffle-Parmesan Mashed Potatoes

Truffle-Parmesan Mashed Potatoes Recipe
Lee Harrelson
"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

Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

LeeAnn Camut, Warrington, Pennsylvania,

Cooking Light

October 2006
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