Wednesday, October 14, 2009

Creamy Cheddar Garlic Mashed Potatoes

3 to 3 1/2 lbs. red potatoes
1/2 C. sour cream, light
3-4 T. margarine or butter - cut into chunks
3/4 - 1 1/4 C. nonfat milk (powdered milk works great for this)
4 oz. shredded cheddar cheese, sharp as you like
1/4 C. parmesan
2 cloves garlic crushed or 1/2 tsp. garlic juice
2 tsp. salt

Cut potatoes, skin on, into even sized pieces, the smaller you cut them, the quicker they will cook.

In a large stock pot, bring water to a boil, add a pinch of salt. Add potatoes and boil until fork tender.

In a large mixing bowl, add potatoes, garlic, parmesan, cheddar, 1/2 of each sour cream, margarine, milk, and salt. Mix on low speed for 30-60 seconds, add more salt, margarine, milk, and sour cream to taste.

Garnish with parsley, if desired.

Yields = 6-8 servings

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