* Exported from MasterCook *
Parmesan-mustard Potatoes (9 grams fat)
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient
-- Preparation Method -------- ------------ -------------------------------- 4 large Yukon
Gold potatoes, about 3 lbs 1 1/2 cups milk 2 garlic cloves -- minced 1 tablespoon grainy
mustard (up to 2)
1/2 teaspoon salt 1 1/2 cups grated Parmesan or old white Cheddar
Peel potatoes. Cut in half. Place in a large saucepan and cover with water. Bring to a boil over
high heat, then reduce heat to medium-low. Boil gently, partially covered, until fork-tender, 20 to
25 mins. Meanwhile, pour milk into a large, microwave-safe measuring cup. Add garlic, 1 Tbsp mustard
and salt. Whisk until mustard is blended in. Microwave on high until hot, stirring halfway through,
about 2 mins. Or heat in a saucepan. Drain water from cooked potatoes. Place potatoes in pan back on
hot burner. Stir until liquid evaporates. Turn burner off. Mash potatoes with potato masher. If this
is difficult to do in pan, turn into a large bowl. Stir in just enough hot milk mixture to make
potatoes creamy. Stir in cheese. Taste and add remaining mustard, if needed.
Nutrients per cup: 15.5 g protein, 9 g fat, 37.5 g carbohydrates, 0.8 mg iron, 436 mg calcium, 729
mg sodium, 2.3 g fibre, 290 calories Excellent source of calcium, niacin and vitamin B6. Good source
of thiamine, magnesium and vitamin B12.
Source:Chatelaine S(MC Formatted): "Lily [[email hidden]] October 2003 " Yield: "7 cups"
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