MASHED POTATO WITH PARSLEY RECIPES

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MASHED POTATOES WITH BLUE CHEESE AND PARSLEY RECIPE ...



Mashed Potatoes with Blue Cheese and Parsley Recipe ... image

Jazzing up this indispensable side dish with blue cheese gives it a sharp flavor that can stand up to any kind of meat.

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup)

Number Of Ingredients 6

2 pounds red potatoes, cut into 2-inch chunks
2 garlic cloves, peeled
1 cup (4 ounces) crumbled blue cheese
½ cup 1% low-fat milk
2 tablespoons chopped fresh parsley
¼ teaspoon freshly ground black pepper

Steps:

  • Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.

Nutrition Facts : Calories 284 calories, CarbohydrateContent 40.5 g, CholesterolContent 22 mg, FatContent 8.7 g, FiberContent 4.2 g, ProteinContent 12.2 g, SaturatedFatContent 5.6 g, SodiumContent 428 mg

MASHED POTATOES AND CARROTS WITH PAPRIKA AND PARSLEY ...



Mashed Potatoes and Carrots With Paprika and Parsley ... image

This recipe, based on one from Cooks Illustrated, is a nice variation on traditional mashed potatoes. (I've used lower fat ingredients to reduce the calories) The color is just incredible. And the carrots add a sweetness which particularly compliments pork. Like most mashed potato recipes, this freezes well, too.

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons unsalted butter
8 ounces carrots, peeled, cut into 1/4-inch slices
1 1/2 lbs yukon gold potatoes
1/3 cup low-sodium low-fat chicken broth
3/4 cup 2% evaporated milk
3/4 teaspoon salt
3 tablespoons fresh parsley leaves, minced
1 1/2 teaspoons paprika
salt and pepper, to taste

Steps:

  • Prepare potatoes: Peel, quarter lengthwise, and cut crosswise into 1/4-inch-thick slices; rinse well in 3 or 4 changes of cold water and drain.
  • Melt butter in large saucepan over medium heat. When foaming subsides, add carrots and cook, stirring occasionally, until butter is browned and carrots are caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
  • Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
  • Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in milk, parsley, and paprika. Season with salt and pepper to taste. Serve immediately, or freeze for future use.

Nutrition Facts : Calories 277.4, FatContent 11.9, SaturatedFatContent 7.4, CholesterolContent 30.5, SodiumContent 486.9, CarbohydrateContent 40.5, FiberContent 5.1, SugarContent 4.3, ProteinContent 4

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