This recipe goes fabulously with pretty much any protein-based dish, but we first made it to serve alongside Roast Chicken with Balsamic Peppers. You can honestly feel free to cut out the rosemary and toss in whatever seasoning your heart desires. I can envision cheese, bacon bits (yummy…), or any other fresh herbs you have on hand. Spice it up!
1 ½ pounds Yukon gold potatoes, peeled and cut into large cubes [440 calories]
2 large sprigs of fresh rosemary, leaves removed and finely chopped
1 teaspoon salt
Freshly ground black pepper, to taste
1/3 cup low-fat milk [40 calories]
3 tablespoons mascarpone cheese [180 calories]
Calories per serving: 165 calories
Place the cubed potatoes in a large pot and just cover them with cold water. Cover the pot, then bring the water to a boil over high heat on the stovetop. Once a rolling boil is achieved, reduce the heat to medium-low, and allow the potatoes to simmer for 15 minutes or until fork tender. Remove the pot from heat and drain the potatoes. Return the drained potatoes to the pot, add the milk, cheese, salt, and pepper, then mash to desired consistency.
This originally appeared alongside the Cooking Light magazine recipe for Roast Chicken with Balsamic Peppers. We added more potatoes to make a larger batch, and also wanted to throw in the rosemary because we had a beautiful fresh bunch for the pepper mixture. Feel free to exclude the rosemary if you want a more “authentic” batch of mashed potatoes. The original recipe can be found here