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Four Cheese Mashed Potatoes
Ingredients
- 2 lb russet or possibly idaho potatoes, (about 6 medium), peeled and cubed
- 1 x (1.6-ounce) package four cheese, or possibly alfredo pasta sauce mix
- 1/2 c. lowfat milk, or possibly as necessary for desired consistency
- 3 Tbsp. butter or possibly margarine
- 3 Tbsp. finely minced parsley
- 1/8 tsp salt
- 1/8 tsp grnd black pepper
Directions
- 1. Place potatoes and about 1 inch water in 3-qt saucepan. Heat to boiling over medium-high heat. Reduced heat, cover and simmer 8 to 12 min or possibly till potatoes are tender. Drain well; if you like, transfer potatoes to mixing bowl.
- 2. With potato masher or possibly electric mixer at low speed, coarsely mash potatoes.
- Add in pasta sauce mix, lowfat milk and butter; mash or possibly beat till smooth and fluffy. Stir in parsley; season to taste with salt and pepper.
- Cooking Tips: Potatoes can become gummy when over-mixed using an electric mixer. Using a lower speed and keeping the beating time to a minimum will help to prevent the gumminess from forming.
- Servings: 6
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