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    Pesto Mashed Potatoes - 12 -- e-w


    Source of Recipe


    Better Homes & Gardens Diabetic Living
    Pesto Mashed Potatoes - 12 -- e-w
    Serves: 12

    1/4 c. pesto
    4 lb. Yukon Gold potatoes (about 12 medium); peeled and quartered
    1 8-oz. pkg. reduced-fat cream cheese
    1/2 tsp. black pepper
    1/4 to 1/3 c. fat-free milk

    Let pesto stand at room temperature while preparing potatoes. In a covered Dutch oven � or � large saucepan, cook potatoes in enough boiling water to cover for 20-25 minutes or until tender; drain. Mash with electric mixer on low speed.

    Add cream cheese and pepper; beat until smooth. Slowly beat in enough milk to make mixture light & fluffy. Top with pesto.

    One serving equals: 199 calories�8 gm fat (3 gm saturated)�15 mg cholesterol�124 sodium�27 carbohydrate�2 gm fiber�6 gm protein +++ Exchanges: 1-1/2 starch 1-1/2 fat +++WWP: 4
 

 

 

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