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| INGREDIENTS |
| 2 1/2 lbs |
russet potatoes, peeled and cut into 2" chunks |
| 4 tbsp |
unsalted butter, room temperature |
| 3/4 cup |
fat free half and half, warmed and divided |
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salt and pepper to taste |
| 1 cup |
Jarlsberg cheese, shredded |
| 1/4 cup |
chopped fresh chives |
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| RECIPE |
- Place potatoes in cold water in large pot to cover with one inch of water.
- Bring to boil and cook until fork tender, about 15-20 minutes.
- Pour potatoes in colander to drain.
- Immediately place pot back on burner with low heat, add the butter and half and half.
- Using a ricer, return the potatoes back to the pot, or place the potatoes in the pot and whip using hand mixer.
- Season to taste with salt and pepper.
- Right before serving, stir in cheese and chives.
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| SERVING SUGGESTION |
SERVING SIZE:
1/2 cup
NUMBER OF SERVINGS:
10
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| NUTRITION FACTS |
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| Calories |
177 |
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| Total Fat |
9 g |
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| Sodium |
31 mg |
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| Total Carbohydrates |
20 g |
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| Fiber |
1 g |
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| Protein |
5 g |
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