Truffle-Parmesan Mashed Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 24%
  • Fat: 4.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.1g
  • Carbohydrate: 29.8g
  • Fiber: 2.6g
  • Cholesterol: 13mg
  • Iron: 0.5mg
  • Sodium: 295mg
  • Calcium: 109mg

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

  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.
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