Tuesday, June 1, 2010

Mashed Grilled Potatoes

This recipe is from the All New Cooking Light cookbook. I made some ingredient changes. I used 1 % milk instead of 2% and I used less of it. In addition, I used reduced fat sour cream instead of fat free.

Cooking spray
2 pounds baking potato, peeled and cut into 1-inch cubes
6 garlic cloves, peeled
1/3 low-fat cup milk, warmed
1/4 cup reduced fat sour cream
1 tablespoon butter, melted
3/4 teaspoons sea salt
1/2 teaspoon ground black pepper
  1. Prepare the grill. Place the potatoes and garlic into a 18x12 in sheet of heavey duty aluminum foil, lightly coated with cooking spary. Gather the edges of the foil to form a pouch, tightly seal the edges and pierce with a fork. Place the pouch on the grill rack and grill for 30 minutes or until the potatoes are tender. Turn the pouch occassionally.
  2. Place the grilled potatoes into a large mixing bowl, add the warm milk, sour cream, butter, sea salt and pepper. Mash with a potato masher until the desire consistency is achieved.
  3. Serve warm.

This recipe serves 4. Each 1 cup serving is 3 W.W.points.

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