Mashed Red Potatoes

Mashed Red Potatoes
Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary

Red potatoes have a waxy texture, and they stay firmer than other potatoes when cooked, giving these simple mashed potatoes a chunky texture. Leave the skin on for a pop of color and more fiber. 

Complete your plate: For a classic "meat-and-potatoes" meal, pair with Southwest-Style Turkey Meatloaf and a simpe Green Salad with Orange and Avocado.

Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND

 

  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    8 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 100

  • Total Fat 1.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 100mg
  • Total Carbohydrate 19g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 540mg
  • Phosphorus 85mg

Choices/Exchanges: 1 Starch, 1/2 Fat

Ingredients

Ingredients

  • red potatoes (washed and cut into 1-inch cubes)
    2 lbs
  • 1% milk
    1/2 cup
  • unsalted butter
    1 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/8 tsp
Directions

Directions

  1. Pour 1/4 cup of water into a medium pot fitted with a steamer basket and bring to a boil over high heat. Add the red potatoes, cover, and reduce the heat to medium. Cook until the potatoes are tender, 25–30 minutes. Set aside to cool.

  2. In a small saucepan, heat the milk and butter over medium heat until the butter melts, 2 minutes. Remove the saucepan from the heat and set aside to slightly cool.

  3. Add the potatoes to a large bowl and, using a potato masher, mash until almost smooth. Add the milk mixture, salt, and black pepper and mix until well combined.

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