Truffle-Parmesan Mashed Potatoes

By KrissyW330

LeeAnn Camut, Warrington, Pennsylvania, Cooking Light

OCTOBER 2006

Ingredients

• 6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds)
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 cup 2% reduced-fat milk
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon butter
• 1 teaspoon white truffle oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency.