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Rosemary Mashed Potatoes

http://www.eatingwell.com/recipes/rosemary_mashed_potatoes.html

From EatingWell:  November/December 2013

In this healthy mashed potato recipe, we use “no-chicken” broth instead of milk, cream or butter to make full-flavored, vegan mashed potatoes. Regular reduced-sodium chicken broth can be used as a substitute.

8 servings, about 3/4 cup each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  2. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  3. Stir broth, oil, rosemary and pepper into the potatoes.

Nutrition

Per serving : 172 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 33 g Carbohydrates; 3 g Protein; 3 g Fiber; 285 mg Sodium; 527 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fat

Tips & Notes