Thursday, November 22, 2007

Parmesan Mashed Potatoes

These mashed potatoes were just OK. I think they needed more liquid. They tasted great right out of the pot, but after sitting for about a half hour waiting for Thanksgiving dinner to be served, they got too dry. There's definite potential here, but it needs more liquid to get there.

10 Yukon Gold potatoes, peeled and quartered
1/2 cup fat-free half & half, warmed
4 Tbsp unsalted butter
1/4 cup shredded Parmesan cheese
salt and pepper to taste

Place potatoes in a pot and cover with water. Bring to a boil and then simmer until potatoes are fork tender. Drain.

Add potatoes back to pot and add warm half & half and butter and mash potatoes. Halfway through mashing, add cheese and continue to mash potatoes and stir until smooth. Season with salt and pepper as desired.

WW info:
2 points per serving.

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