Mashed potatoes get gussied up in this easy to make recipe. Bits of chopped sautéed vegetables enhance your choice of russet or red potatoes. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready.
Recipe courtesy of Whole Foods Market.
4 medium russet or red potatoes, cut into quarters
2 tablespoon butter
2 tablespoon extra-virgin olive oil, divided
2 to 4 tablespoons milk
1 small onion, finely chopped
1 large stalk celery, finely chopped
1/2 cup red pepper, finely chopped
sea salt to taste
white pepper to taste
2 tablespoons freshly grated Fulvi Romano Cheese (optional)
paprika to garnish
1. Cook the potatoes in boiling salted water until tender, about 15 minutes.
2. Preheat oven to 450°F.
3. Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
4. When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sautéed vegetables. Season the mixture to taste with sea salt and white pepper.
5. Spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.
(Based on individual servings)
200 calories (80 from fat)
9g total fat
3.5g saturated fat
26g total carbohydrate
2g dietary fiber
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