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Lighter Mashed Potatoes

  • Servings: 8
Lighter Mashed Potatoes

Source: Martha Stewart Living, January 2006

Ingredients

  • 16 ounces small-curd low-fat cottage cheese
  • 2 pounds small red potatoes, halved if large
  • Coarse salt
  • 1/4 teaspoon freshly ground white pepper
  • 2 tablespoons finely chopped fresh chives, plus stems for garnish
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoon skim milk

Directions

  1. Puree half of the cottage cheese in a blender; set aside. Cover potatoes with water by 1 inch in a medium saucepan. Add a large pinch of salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 15 minutes. Drain.

  2. Transfer potatoes to a large bowl. Add both pureed and whole-curd cottage cheese, pepper, chives, butter, and milk. Season with salt. Mash to desired consistency. Serve garnished with chives.

Reviews (15)

  • J3ANA 11 Jan, 2012

    My family loved this!! Everyone raved that this was amazing, that it tasted rich like it was "supposed to be bad for you," but isn't. Their favorite mashed potatoes, and also the healthiest!

  • ExZonie 5 Jan, 2009

    Copy the recipe and paste it here:

    http://caloriecount.about.com/cc/recipe_analysis.php

    Change the salt to 1/4 tsp (unless you want more), delete the word "small-curd" in the cottage cheese line. The website will give you a complete nutritional analysis. Try it!

  • squirrelfish 5 Jan, 2009

    Several persons are asking about when to put in the cottage cheese and how much. #2 on the directions instructs this. I would like the nutritional info also. I can calculate it but it takes a lot of time.

  • AJ13 28 Feb, 2008

    If you read the prepackaged ingredients used, nutrients and percentages are on most, add up what you are concerned about, divide by number of people you think the dish will serve, that should give you a close count of nutrients. Low fat cottage cheese is tasty, I use 1% and it is hard to tell the difference, there is also 2% milk fat cottage cheese. If the use of less percent is thinner, I skip the skim milk in the dish prep. Chervil a lot like chives with a hint of a nutty flavor.

  • SarahMS 22 Feb, 2008

    I agree!! PLEASE Ms. Martha!!! Please give us the complete nutrient breakdown.. (Hope she reads our posts lol)

  • roserobin 22 Feb, 2008

    DITTO, bakersfieldmom!!! I'VE BEEN WATCHING MY SODIUM AND SAT. FATS AND CALORIES, BUT MARTHA DOESN'T HELP WITH THOSE OF US WHO ARE TRYING TO DO BETTER. I HOPE SHE OR HER ADVISORS READ OUR COMMENTS . AS FAR AS THE COTTAGE CHEESE, MY THOUGHTS ARE TO ONLY USE HALF OF WHAT THE RECIPE CALLS FOR ANYWAY. SOME BLENDED, SOME NOT AND ADD BOTH TO THE POTATOES. WITH NO SALT ADDED AT ALL AND MORE CHIVES. FOR THE BUTTER, I WILL USE SMART BALANCE . 1TBS .THERE'S ENOUGH FAT IN THE COTTAGE CHEESE.

  • bakersfieldmom 22 Feb, 2008

    Not sure why these sites give recipes but no breakdown of nutrients, etc. Also they need to re-read the copy before submitting it. Haste makes waste, and in today's society, we who eat and search for recipes NEED the nutrional breakdown. It isn't a want anymore, with all of the problems in the medical world and no one to turn to. When one report says one food is bad for us, and another report says the opposite, all we can do is search for answers. Please, Martha, nutrient info please

  • SherryLovesBaskets 22 Feb, 2008

    This recipe looked like it would be worth a try but I don't understand the directions. If I run 1/2 of the cottage cheese in a blender...does it just stay there?Should I refrigerate the other part of it for another time? Should the recipe call for 8 oz. of cottage cheese instead? Guess I won't make this after all.

  • petersrb 22 Feb, 2008

    I also puzzled like " pwerley " and add the same comment " It says to puree 1/2 the cottage cheese but doesn't clarify when to add the pureed cheese or the rest of the cottage cheese. Do you add it all at once? "
    I want to try this recipe but first need clarification.

  • pwerley 21 Feb, 2008

    It says to puree 1/2 the cottage cheese but doesn't clarify when to add the pureed cheese or the rest of the cottage cheese. Do you add it all at once?

  • Ireene 21 Feb, 2008

    I made this recipe, tripled, for a large potluck and it was delicious and very well received--nothing left over! Great Flavor, IaLee

  • kbcarey111 21 Feb, 2008

    Nutrition information is important, especially when trying to evaluate "lighter" recipes.

  • beavergee 21 Feb, 2008

    I would also like the nutritional values. I am diabetic and have to know the calories and carbs.

  • doublethecurls 21 Feb, 2008

    I agree. I need nutritional info on all the recipes. Without, it's very hard for people on special diets, watching their weight, calorie counters, etc to know what exactly they are eating and how much of it. I would LOVE to exchange on here, diabetic and Richard Simmons Food Mover program as so many people use it.

  • LeeOgden 29 Dec, 2007

    Please supply nutrition information for your recipes.

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