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Ingredientes
- 3 lb russet potatoes peeled, and cut into 1" cubes
- 2 c. crumbled creamy blue cheese - (abt 8 ounce) (such as Bleu d'Auvergne)
- 1/2 c. whole lowfat milk or possibly more if needed
- 2 1/2 tsp minced fresh rosemary Salt to taste Freshly-grnd black pepper to taste Fresh rosemary sprigs (optional)
Direcciones
- Cook potatoes in large pot of boiling salted water till very tender, about 15 min. Drain well. Return potatoes to pot. Add in cheese and 1/2 c. lowfat milk and mash till almost smooth, adding more lowfat milk by tablespoonfuls for desired consistency. Stir in minced rosemary. Season to taste with salt and pepper. (Can be made 8 hrs ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more lowfat milk, if you like.)
- Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if you like.
- This recipe yields 6 servings.
- Comments: A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the "Porcini-Rubbed Turkey with Shiitake-Madeira Gravy" (see recipe) - or possibly grilled steaks on any other day in November. You can make the potatoes eight hrs ahead and reheat them just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 121 | 35% |
| Total Fat 13.78g | 17% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 647mg | 27% |
| Potassium 1090mg | 31% |
| Total Carbs 42.95g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.7g | 2% |
| Protein 15.14g | 24% |
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