TRUFFLE-PARMESAN MASHED POTATOES

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TRUFFLE-PARMESAN MASHED POTATOES image

Categories     Potato     Side     Boil

Yield 8 servings

Number Of Ingredients 9

6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/2 cup 2% reduced-fat milk
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons reduced-fat sour cream
1 tablespoon butter
1 teaspoon white truffle oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency.

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