Ingredients
- 4 1/2 lb. Yukon Gold potatoes, peeled and 1/4'd
- 6 large cloves garlic, peeled
- 2 sprigs fresh rosemary or 1/2 tsp. dried rosemary
- 1/2 stick (4 T.) butter
- 3 ozs. 1/3 less fat neufchatel cream cheese
- 1/2 tsp. each salt and pepper
- Rosemary sprigs for garnish
Directions
Cook potatoes, garlic and rosemary in a large pot in liberally salted water to cover 25-30 minutes or till tender when pierced with a fork. Remove and reserve 1 cup cooking water. Drain potatoes in a colander, remove rosemary sprigs.
Return potatoes and garlic to pot. Add next 4 ingredients; mash till almost smooth. Gradually add reserved potato water and mash until smooth and fluffy. Spoon into a serving dish and garnish.
Per serving: 182 calories, 28 g. carbs, 4 g. protein, 2 g. fiber, 6 g. fat (3 g. sat. fat, 16 mg. cholesterol, 173 mg. sodium)
By Terri
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