Truffle-Parmesan Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I try to experiment with making everyday foods (like mashed potatoes) healthier by cutting the fat and increasing the flavor. You only need a small amount of truffle oil and cheese to produce big flavor. -LeeAnn Camut, Warrington, PA Ingredients:
6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds) |
1/2 cup (2 ounces) grated parmigiano-reggiano cheese |
1/2 cup 2% reduced-fat milk |
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons reduced-fat sour cream |
1 tablespoon butter |
1 teaspoon white truffle oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency.
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