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Add a photoRaciónes: 6
Ingredientes
- 2 lb russet or possibly idaho potatoes, (about 6 medium), peeled and cubed
- 1 x (1.6-ounce) package four cheese, or possibly alfredo pasta sauce mix
- 1/2 c. lowfat milk, or possibly as necessary for desired consistency
- 3 Tbsp. butter or possibly margarine
- 3 Tbsp. finely minced parsley
- 1/8 tsp salt
- 1/8 tsp grnd black pepper
Direcciones
- 1. Place potatoes and about 1 inch water in 3-qt saucepan. Heat to boiling over medium-high heat. Reduced heat, cover and simmer 8 to 12 min or possibly till potatoes are tender. Drain well; if you like, transfer potatoes to mixing bowl.
- 2. With potato masher or possibly electric mixer at low speed, coarsely mash potatoes.
- Add in pasta sauce mix, lowfat milk and butter; mash or possibly beat till smooth and fluffy. Stir in parsley; season to taste with salt and pepper.
- Cooking Tips: Potatoes can become gummy when over-mixed using an electric mixer. Using a lower speed and keeping the beating time to a minimum will help to prevent the gumminess from forming.
- Servings: 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 53 | 29% |
| Total Fat 6.09g | 8% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 107mg | 4% |
| Potassium 673mg | 19% |
| Total Carbs 28.48g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.01g | 1% |
| Protein 4.04g | 6% |
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