Wild mushroom mashed potatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Yukon gold potatoes |
| 4 | ounces | Shiitake mushrooms; washed cut into large dice |
| 3 | cloves | Garlic; crushed |
| 1 | teaspoon | Olive oil |
| ¼ | cup | Fat-free, low-salt chicken stock |
| ¾ | cup | Low-fat buttermilk |
| Salt and freshly ground pepper | ||
| ¼ | cup | Fresh chives; snipped |
Directions
Wash potatoes and cut into 3-inch chunks. Place in large saucepan and add just enough cold water to cover. Bring to a boil and cook, covered for 15 minutes. Meanwhile, heat oil and chicken stock over medium-heat in a non-stick skillet and saute mushrooms and garlic 5 minutes. Drain potaoes and mash. Place in bowl and mix in mushrooms and butter milk with a fork. Sprinkle chives on top.
Nutritional info per serving: 454 cal; 14g pro, 97g carb, 4g fat(8%), 5.6g fiber, 4mg chol, 207mg sodium Exchanges; ⅖ milk, .3 veg, 6⅕ bread, ⅒ meat, ⅗ fat
Source: Dinner in Minutes, Miami Herald, 12/28/95 formatted by Lisa Crawford