Parmesan Mashed Potatoes

 Parmesan Mashed Potatoes

adapted from Cooking Light Annual Recipes 1999

A little garlic and Parmesan cheese elevates this mashed potato recipe.

I like to use a ricer when making mashed potatoes to prevent any lumps.

Makes 8 servings  (1/2 cup)                                    2 WW Blue points / serving

1 1/2 lbs.  red potatoes, peeled and cubed         

1 garlic clove, sliced

3/4 cup fat-free skim milk

1 Tbsp. Parkay cooking oil spray

2 Tbsp. grated parmesan cheese

1. Place the potatoes and garlic in a pot for salted water and  bring to a boil.        
2. Cook potatoes for about 20 minutes or until fork tender; Drain
3. Put the potatoes and garlic through a rice, returning them to the pan.*
4. Add the milk, Parkay and cheese to the pot and mix well to combine.
5. Season to taste with salt and pepper prior to serving.

Enjoy!          

* If you do not have a ricer, us a potato masher or fork.