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Rosemary-Roasted Mashed Potatoes




Source of Recipe


Cooking Light-5/02






List of Ingredients



• 8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds)
  
• 1 tablespoon olive oil
  
• 1/2 teaspoon dried rosemary, crushed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• cooking spray
  
• 3/4 cup hot water
  
• 1/4 cup chopped green onions
  
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
  
• 1/4 teaspoon garlic powder
  
• 1 (8-ounce) container low-fat sour cream
  






Instructions



1. Preheat oven to 425 degrees.
   
2. Combine the first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425 for 30 minutes or until tender.
   
   
3. Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately.
   
   
4. Yield: 6 servings (serving size: 3/4 cup). 231 cal, 6.7g fat, 7.1g pro, 35.8g carb, 2.5g fiber, 15mg chol, 0.7mg iron, 304mg sod, 115mg calc.