Olive Oil Mashed Potatoes
You can use this recipe by itself, or as part of the Chicken Bowl.
1 and ½ pounds small Yukon Gold potatoes, halved or cut into 2-inch chunks
6 cloves garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 cup chopped scallion, green and white parts
3 tablespoons extra-virgin olive oil
Place the potatoes, garlic, and salt into a large saucepan and add enough water to cover the potatoes.
Place over high heat and boil the potatoes until soft, about 15-20 minutes.
Remove the potatoes and garlic from the heat, drain them and return them to the pan. Mash the potatoes and garlic with the tines of a fork, making sure to mash each piece of potato and garlic.
Add the pepper, scallions, and olive oil and mix well.
The potatoes can be made ahead of time and reheated in the microwave on HIGH for 1-2 minutes.
Serving Size: 1/2 cup
Total Fat 5.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.5 g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 155 mg
Carbohydrates 17 g
Fiber 2 g
Sugars 1 g
Protein 2 g
Dietary Exchanges: 1 starch, 1 fat
This recipe is brought to you by the American Heart Association's Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.
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