Almost everyone likes a big bowl of mashed potatoes. They are a classic side dish. But sometimes the recipe might not be the healthiest for you, even though it's so good.
In this House Works, Chef Judy has a recipe for mashed potatoes that is healthier, and she has a great way to use those leftovers, too.
Garlic Mashed Potatoes
2 1/2 pounds Yukon Gold potato
4 cloves garlic
4 tablespoons Tofutti cream cheese
2 tablespoons butter
Salt and pepper
Place potatoes and garlic in saucepan. Cover with cold water. Bring to boil, then reduce to simmer and cook until potatoes are tender. Drain. Place in mixer along with the Tofutti cream cheese, salt and pepper. Mix until chunky. Add butter and mix in. Adjust for seasoning. Serve.
Place left over potatoes in refrigerator. The next day form potatoes in patties. Dredge in seasoned flour and cook in a heated skillet with vegetable oil and butter. Cook on medium heat until crispy brown on both sides. Top with a sunny side up egg. Perfect for breakfast.
Per Serving (excluding unknown items): 212 Calories; 5g Fat (23.7% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 90mg Sodium. Exchanges: 0 Vegetable; 1 Fat.