Sides
Creamy Mashed Potatoes
Makes 5 cups, ten ½ cup servings
Creamy Mashed Potatoes
Makes 5 cups, ten ½ cup servings
Try these rich but not too sinful version of the traditional mashed potatoes
Calories 160 (35% from fat)
carb. 21g.
pro. 5g
fat 6g
sat. fat 4g
chol. 18mg.
sod. 211mg
calc. 75mg
fiber 3g
carb. 21g.
pro. 5g
fat 6g
sat. fat 4g
chol. 18mg.
sod. 211mg
calc. 75mg
fiber 3g
Ingredients
- 2½ pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 ounce Parmesan, cut into ½-inch pieces
- 4 chives, trimmed, dried well and cut into 1-inch pieces
- ½ cup whole milk, room temperature
- 3 tablespoons unsalted butter, cut into 1-inch pieces, room temperature
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup mascarpone cheese, room temperature
Preparation
- Place the potatoes in a large saucepan and cover with water. Bring to a boil and simmer until potatoes are tender.
- Insert the chopping blade into the work bowl of the Cuisinart Food Processor. Process the Parmesan, remove and reserve. Pulse the chives to finely chop, remove and reserve.
- Insert the shredding disc into the work bowl of the Cuisinart Food Processor. Once the potatoes are tender, shred the potatoes.
- Replace the shredding disc with the metal chopping blade. Add the butter, salt, pepper and Parmesan and pulse to combine. Add the milk through the feed tube while pulsing the processor until incorporated. Add the mascarpone and chives and pulse until just combined; do not overprocess. Taste and adjust seasoning accordingly.
