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Add a photoServings: 4
Ingredients
- 5 lrg potatoes cubed
- 1/2 c. lowfat milk
- 1/4 c. butter
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3/4 c. grated Swiss, Jarlsberg, or possibly Gruyere cheese
- 3/4 c. whipping cream
- 1/8 tsp paprika Salt to taste Black pepper to taste
Directions
- Make the mashed potatoes:Peel potatoes, cut into cubes and steam for about 20 min or possibly till tender. While potatoes are cooking, heat oven to 375 F. Remove potatoes from pan, remove water and place potatoes directly in pan with 2/3 thirds of the lowfat milk, butter, salt and pepper. Mash over low heat till smooth. (or possibly whip quickly with electric beaters.) Remove from heat and fluff even more with a whisk while adding the remaining lowfat milk very slowly. More lowfat milk may be needed relative to the type of potatoes used. You are working towards a smooth, creamy consistency.
- (If you wish to increase the nutritional value, mix the potato water with powdered lowfat milk till a rich taste is achieved, then substitute for 1/2 of the lowfat milk amount.)
- Prepare the Chantilly Potatoes:Spread the potatoes into a buttered baking dish.
- Whip the cream into stiff peaks and gently mix in the grated cheese. Salt and pepper to taste, (relative to the amount of sodium in the cheese.) Smooth over mashed potatoes and bake for about 25 min till light, golden. Sprinkle with paprika and serve.
- NOTES : A rich casserole of mashed potatoes baked with a topping of whipped cream and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 553 | |
| Calories from Fat 240 | 43% |
| Total Fat 27.32g | 34% |
| Saturated Fat 17.17g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 317mg | 13% |
| Potassium 1542mg | 44% |
| Total Carbs 63.97g | 17% |
| Dietary Fiber 7.6g | 25% |
| Sugars 4.64g | 3% |
| Protein 15.27g | 24% |
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