Three-Cheese Whipped Potatoes

Three-Cheese Whipped Potatoes

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From: Diabetic Living Magazine

Give the usual mashed potatoes a rest and serve this side dish instead. The potatoes get creaminess and super flavor from ricotta, cottage and Gorgonzola cheeses.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ pounds russet potatoes, scrubbed and cut into 1½-inch chunks
  • ⅓ cup part-skim ricotta cheese
  • ⅓ cup low-fat cottage cheese
  • ⅓ cup crumbled Gorgonzola cheese
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon garlic powder
  • ¼ to ½ teaspoon ground black pepper
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender; drain.
  2. Meanwhile, place ricotta and cottage cheese in a food processor or blender. Cover and process or blend until smooth. Transfer mixture to a large bowl; add Gorgonzola, rosemary, garlic powder, pepper to taste and salt.
  3. Immediately add hot cooked potatoes to the cheese mixture. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 2 minutes more. Transfer potato mixture to a serving bowl. Serve immediately.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 107 calories; 3 g fat(2 g sat); 2 g fiber; 16 g carbohydrates; 5 g protein; 18 mcg folate; 8 mg cholesterol; 1 g sugars; 87 IU vitamin A; 13 mg vitamin C; 73 mg calcium; 1 mg iron; 206 mg sodium; 360 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ medium-fat protein

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