Monday, November 2, 2009
Corn and Smoked Mozzarella Mashed Potatoes
These potatoes were absolutely delicious. The addition of the smoky mozzarella was amazing! This was the perfect side for our Rio Grane Meat Loaf! Highly recommended!
CORN AND SMOKED MOZZARELLA MASHED POTATOES
Yield: 8 servings (serving size: 3/4 cup)
3 cups fresh corn kernels (about 6 ears)
2 1/2 pounds red potatoes, quartered
3/4 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded smoked mozzarella cheese
3 tablespoons butter, softened
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add milk, cheese, and butter; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, cilantro, and remaining ingredients, stirring to combine.
Nutritional Information: Calories: 240 (27% from fat), Fat:7.2g (sat 4.1g,mono 2.1g,poly 0.6g), Protein:7.2g, Carbohydrate:39.7g, Fiber:4g, Cholesterol:19mg, Iron:1.5mg, Sodium: 325mg, Calcium:77mg
Cooking Light, OCTOBER 2002