In this healthy mashed potato recipe, we flavor the mashed potatoes with strong-flavored blue cheese and freshly ground black pepper instead of butter. These mashed potatoes are an amazing side to grilled steak or chicken.
Nutrition per serving may change if servings are adjusted.
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
1 cup low-fat milk, warmed
¾ cup crumbled blue cheese
2 teaspoons freshly ground pepper
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.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir milk, blue cheese and pepper into the potatoes.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
196 calories;4 g fat(3 g sat); 3 g fiber; 34 g carbohydrates; 7 g protein; 21 mcg folate; 11 mg cholesterol; 3 g sugars; 0 g added sugars; 159 IU vitamin A; 12 mg vitamin C; 122 mg calcium; 1 mg iron; 386 mg sodium; 611 mg potassium