Ingredients for Basil Garlic Plus Mashed Potatoes
- 2 lbs Yukon Gold potatoes
- Onion
- Celery
- 4 cloves minced garlic
- 1/4 teaspoon salt
- 1/2 cup cottage cheese
- 1/4 cup buttermilk
- 1/2 cup fresh basil, chopped
- 2 tablespoons butter
- 1/4 teaspoon black pepper
- 1/4 cup bread crumbs
- 2 tablespoons grated Parmesan cheese
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How to Make Basil Garlic Plus Mashed Potatoes
- Boil 2 lbs Yukon Gold potatoes until tender (about 15-20 minutes).
- While potatoes are boiling, melt 2 tablespoons butter in a small saucepan over medium heat. Add 4 cloves minced garlic and 2 frozen basil cubes (or 1/2 cup fresh basil, chopped). Cook for 1 minute, until fragrant.
- Drain the potatoes and return them to the pot. Add the garlic-basil mixture, 1/2 cup cottage cheese, 1/4 cup buttermilk (or low-fat sour cream for a lighter version), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Mash until smooth and creamy. Add more buttermilk or milk if needed to reach desired consistency.
- **For Potato Patties (Optional):**
- In a bowl, combine 1 cup leftover mashed potatoes with 1/4 cup bread crumbs and 2 tablespoons grated Parmesan cheese.
- Form the mixture into small patties.
- Coat the patties in a mixture of remaining bread crumbs and Parmesan cheese.
- Lightly spray a skillet with olive oil and cook the patties over medium heat until golden brown and crispy on both sides (about 3-4 minutes per side).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
2g
Carbs
17g
