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Add a photoServings: 1
Ingredients
- 4 lrg potatoes, cut into quarters
- 2 clv garlic, cut in quarters
- 1/2 c. hot lowfat milk
- 1/2 c. cheddar cheese
- 2 Tbsp. butter
- Â Â Salt and pepper to taste
Directions
- Put potatoes and garlic in large pan with just sufficient water to cover the potatoes. Bring to a boil, reduce heat to medium, put the lid half-way on the pan and boil for about 20 min. Drain potatoes and garlic and return to pan. Mash potatoes and garlic, then add in about half of the hot lowfat milk, the cheese and butter. Continue mashing over very low heat, adding the rest of the hot lowfat milk as necessary to make the potatoes nice and creamy. Season with salt and pepper.
- The Skinny: Use low fat lowfat milk and cheese. We leave the skin on our mashed potatoes. Supposedly, most of the vitamins and minerals are in the skin and we are just used to leaving the skin on. Feel free to peel your potatoes before cooking if you prefer; just do not blame us if you miss out on some vitamins and minerals.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1328g | |
| Calories 1381 | |
| Calories from Fat 414 | 30% |
| Total Fat 47.11g | 59% |
| Saturated Fat 29.61g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 694mg | 29% |
| Potassium 4936mg | 141% |
| Total Carbs 202.07g | 54% |
| Dietary Fiber 24.5g | 82% |
| Sugars 15.39g | 10% |
| Protein 43.48g | 70% |
