Pesto Mashed Potatoes - 12 -- e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Pesto Mashed Potatoes - 12 -- e-w
Serves: 12
1/4 c. pesto
4 lb. Yukon Gold potatoes (about 12 medium); peeled and quartered
1 8-oz. pkg. reduced-fat cream cheese
1/2 tsp. black pepper
1/4 to 1/3 c. fat-free milk
Let pesto stand at room temperature while preparing potatoes. In a covered Dutch oven – or – large saucepan, cook potatoes in enough boiling water to cover for 20-25 minutes or until tender; drain. Mash with electric mixer on low speed.
Add cream cheese and pepper; beat until smooth. Slowly beat in enough milk to make mixture light & fluffy. Top with pesto.
One serving equals: 199 calories…8 gm fat (3 gm saturated)…15 mg cholesterol…124 sodium…27 carbohydrate…2 gm fiber…6 gm protein +++ Exchanges: 1-1/2 starch 1-1/2 fat +++WWP: 4
member logon
