Mashed Red Potatoes
Who doesn’t love mashed potatoes? This recipe is on the chunkier side, coach Emi likes her’s with some of the skin on to add a bit more texture. The great thing about these is that you can modify the milk and butter to suit your tastes! She used 1% milk in order to keep the fat low, but you can use any milk you like. You can also sub the butter for a vegan alternative, such as earth balance, in case you or any friends/family members aren’t into dairy.
INGREDIENTS:
2 lbs red potatoes, skin on
1.5 c milk, 1%
4 tbsp butter
2-4 cloves garlic, optional
1/4 c grated Parmesan, optional
salt + pepper, to taste
INSTRUCTIONS:
Cut potatoes into approximately 2 inch chunks and place in a large pot.
Cover with cold water, then place on high heat and bring to a boil. Once boiling, reduce to a simmer and let cook until potatoes are tender enough to stick a fork through (15-20 minutes).
Drain potatoes, then place back in pot. With heat set to low, add milk, butter, garlic, and cheese. Use a potato masher to get it to desired consistency.
Add more milk and/or butter to your liking. Add salt and pepper to taste.
Macros per serving (makes 6 servings):
Protein - 7g
Carbs - 31g
Fat - 9g
Created by: Emi Mraule, Nutrition Coach