Cheesy mashed potatoes
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
4 lbs ( 2 kg) potatoes, about 6 to 8 medium
1 tbsp ( 15 mL) butter, at room temperature
1/2 cup ( 125 mL) light or regular sour cream
1 tsp ( 5 mL) salt
1/4 tsp ( 1 ml) freshly ground black pepper (optional)
1 cup ( 250 ml) grated cheddar
Recipe
1. As soon as meat loaf has been placed in oven, peel potatoes and cut in half. Place in a large saucepan and cover with water. Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
2. Drain potatoes and mash, preferably with a potato masher. Stir in butter, sour cream, salt and pepper. Stir in cheese just until mixed. Pile into a heated serving dish. Potatoes can be covered and kept warm in oven while meat loaf is baking for up to 30 minutes. Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.
Nutrients per serving
9.5 g protein, 11.1 g fat, 29.4 g carbohydrates, 252 calories, .6 mg iron, 224 mg calcium
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