Herbed Mashed Potatoes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 (1-cup) | 25 minutes | 45 minutes | 140 | 35 | 4g | 320mg | 22g | 3g | 2mg |
| INGREDIENTS: | ||
| 4 medium russet or Idaho baking potatoes (about 1-1/2 lb) peeled, cut into quarters | 1/2 teaspoon salt | 2 tablespoons chopped fresh parsley |
| 1 tablespoon margarine or butter | 2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves | 1/2 teaspoon salt |
| 1/4 to 1/2 cup milk | ||
| 1 | Place potatoes in large saucepan; add enough water to cover. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well. |
| 2 | Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture. |
| 3 | In large bowl, mash hot potatoes with potato masher until no lumps remain. Add parsley, margarine, basil and 1/2 teaspoon salt; continue mashing, gradually adding enough milk until potatoes are smooth and creamy. |