Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

You can make this ahead, but it may thicken as it sits. Reserve 1/2 cup of cooking liquid; just before serving, gradually stir it into the mixture until it's the desired consistency.

Recipe by Cooking Light November 2002

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Credit: Becky Luigart-Stayner; Katie Stoddard

Recipe Summary test

Yield:
10 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

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  • Stir in butter and remaining ingredients; mash mixture with a potato masher to desired consistency.

Nutrition Facts

160 calories; calories from fat 28%; fat 4.9g; saturated fat 2.9g; mono fat 1.4g; poly fat 0.3g; protein 2.9g; carbohydrates 27.5g; fiber 3.9g; cholesterol 12mg; iron 1.1mg; sodium 437mg; calcium 39mg.
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