Parmesan-Sage Mashed Potatoes
Prep: 15 minutes
Cook: 15 minutes • Serves: 10
3 pounds Yukon Gold potatoes, peeled and quartered (about 12 potatoes)
1/2 cup PICS unsalted butter, softened (1 stick)
1/3cup PICS heavy cream
3/4 cup PICS grated Parmesan cheese
1 tablespoon chopped fresh sage
1 teaspoon kosher salt
1/2 cup PICS unsalted butter, softened (1 stick)
1/3cup PICS heavy cream
3/4 cup PICS grated Parmesan cheese
1 tablespoon chopped fresh sage
1 teaspoon kosher salt
1. In large saucepot, add potatoes and enough salted water to cover potatoes by about 2 inches; heat to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until fork-tender. Drain potatoes; transfer back to saucepot.
2.Add butter and cream; with mixer on medium-high speed, beat potato mixture 3 minutes or until smooth. Add cheese, sage and salt; beat 1 minute or until incorporated. Makes about 5 cups.
Approximate nutritional values per serving (1/2 cup):
237 Calories, 14g Fat, (9g Saturated), 39mg Cholesterol,
315mg Sodium, 24g Carbohydrates, 2g Fiber, 5g Protein