Wild mushroom mashed potatoes

2 Servings

Ingredients

QuantityIngredient
1poundsYukon gold potatoes
4ouncesShiitake mushrooms; washed cut into large dice
3clovesGarlic; crushed
1teaspoonOlive oil
¼cupFat-free, low-salt chicken stock
¾cupLow-fat buttermilk
Salt and freshly ground pepper
¼cupFresh 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