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Title: Nutmeg Mashed Potatoes
Categories: Vegetable Side dish
Yield: 4 Servings
| 4 | md | Russet potatoes; peeled & |
| . cut into 2-inch chunks | ||
| 1 | ts | Salt |
| 1/4 | c | Ricotta cheese; nonfat |
| 1/2 | c | Evaporated skim milk |
| 1/2 | ts | Nutmeg; grated |
In a large saucepan, cover the potatoes with water and add the salt. Bring to a boil over high-heat, then lower the heat and simmer until the potatoes are tender, about 15 to 20 minutes. Drain any remaining water.
Using a potato masher or electric mixer on low speed, mash or whip the potatoes. Add the ricotta cheese, then gradually add the evaporated milk until the desired consistency is reached. Stir in the nutmeg.
Nutritional Information per serving: 80 calories, 1g fat, 1mg cholesterol, 255 mg sodium
** Dallas Morning News - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor
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