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Rosemary Mashed Potatoes *




Source of Recipe


Source: Unknown


List of Ingredients




2/3 cup fat-free chicken or vegetable broth
2 tbsp fresh rosemary, chopped
6 large baking potatoes, preferably russet, peeled and cut into 1" pieces
1/3 cup fat-free sour cream or fat-free evaporated milk
2 tsp Dijon mustard
1/2 tsp salt
Sweet paprika or freshly ground black pepper to taste

Place broth and rosemary in a small saucepan set over high heat. Bring the mixture to a simmer, remove from heat, set aside.

Place the potatoes in a large saucepan and cover with cool water to a depth of 2". Bring to a boil over high heat.Partially cover, reduce heat to medium-low, simmer until potaoes are tender, about 15 minutes. Drain.

Place the potatoes in a large bowl and mash with a potato masher or an electric mixer at medium speed. Beat in the rosemary and broth mixture, then beat in the sour cream or milk, mustard and salt. Spoon into a medium bowl and garnish with the paprika or ground black pepper.

Serves 8
103 Calories;2g Protein;23g Carbs;Trace Fat;2g Fiber;173mg Sodium

1.5 grain




Recipe