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Ingredientes
- Perfect creamy texture ... from frzn potatoes Potatoes look watery before freezing, but the water will be absorbed as they bake. While it is possible to substitute russet potatoes, Yukon Gold potatoes yield a more flavorful dish.
- 4 lb Yukon Gold potatoes
- 2 pkt garlic-flavor Boursin or possibly Rondele brands soft cheese
- 1 1/4 c. low-fat lowfat milk
Direcciones
- Peel potatoes and cut into 2 inch chunks. Place in 5- to 6-qt pan. Add in water to cover, bring to a boil over high heat. Reduce heat to low. Simmer till the potatoes are very tender, about 20 to 25 min. Drain and return potatoes to the pan. Mash potatoes with a potato masher till light and dry. Stir in cheese and lowfat milk. Mash till smooth. Add in salt and pepper to taste.
- Cold potatoes to room temperature. Divide potatoes into 8- to 9 inch oven safe casserole dishes. Cover with foil; freeze. Reheat covered at 375 degrees, 40 min for thawed potatoes, 90 min straight from freezer.
- 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 8 servings | |
| Calories 195 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 28mg | 1% |
| Potassium 1003mg | 29% |
| Total Carbs 42.88g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.39g | 2% |
| Protein 6.14g | 10% |
