Smashed Yukon Gold Potatoes with Pesto
Serves 6.
Note: You can save the cooking water for soup stock; it has much flavor. Cool then freeze in small containers.
10 small to medium Yukon gold potatoes
¼ c. olive oil
Salt and pepper to taste
½ c. pesto
Wash potatoes, remove eyes, and cut in half. Steam or boil until tender, about 25 to 30 minutes. Drain potatoes, saving liquid for soup stock.
Transfer potatoes to nonstick skillet; add oil. Cook over medium-high heat, smashing with fork or potato masher, until gently browned, about 15 minutes. Sprinkle with salt and pepper to taste. Add a dollop of pesto to each serving. Serve hot.
Nutrition information per serving:
Calories369
Carbohydrates37 g
Protein5 g
Fat22 g
including sat. fat4 g
Cholesterol3 mg
Sodium510 mg
Calcium96 mg
Dietary fiber4 g
Diabetic exchanges per serving: 1 vegetable exch., 2 bread/ starch exch., and 4 fat exch.
Slimmer Mashed Potatoes
Serves 6.
4 large russet potatoes
¾ c. low-fat buttermilk, or as needed
Salt and pepper to taste
Wash potatoes, remove eyes and peel if desired. Cut into quarters and steam or boil until tender, about 25 to 30 minutes. Drain. Place potatoes in a large bowl and mash slightly. Add buttermilk ¼ cup at a time and continue to mash until potatoes are thick and creamy, using only as much buttermilk as needed. Sprinkle with salt and pepper to taste; serve hot.
Nutrition information per serving:
Calories140
Carbohydrates30 g
Protein4 g
Fat1 g
including sat. fat0 g
Cholesterol2 mg
Sodium370 mg
Calcium48 mg
Dietary fiber3 g
Diabetic exchanges per serving: 2 bread/ starch exch.
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