Courtesy of US Potato Board
Serve With:
Serve with beef tenderloin and sauteed summer squash.
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
* 3 medium (5 to 6-oz.) white potatoes
* 6 Tbsp. non-fat milk
* 6 Tbsp. shredded Monterey Jack cheese
* 11/2 tsp. minced canned chipotle peppers in adobo sauce
* 1 tsp. ground cumin
* 2 Tbsp. chopped fresh cilantro
* salt and pepper to taste
1. Leave skin on or peel potatoes. Cut into 1-inch chunks. Place potato pieces in medium pot and pour over enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil 10 min. Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork. Mix in milk, cheese, chipotle peppers, cumin, and cilantro. Season with salt and pepper.
Calories: 131; Cholesterol: 10mg; Total Carbs: 20g; Fiber: 2g; Protein: 5g; Sodium: 221mg; Potassium: 417mg;