Mushroom-Topped Mashed Potatoes
For a real treat, try this recipe with a combination of dried porcini mushrooms and sliced fresh button mushrooms.
2 teaspoons olive oil
3/4 pound sliced portobello mushrooms
3 teaspoons minced garlic
3/4 teaspoon salt
1/4 cup plus 2/3 cup water
1 cup low-fat (1%) milk
1-1/3 cups instant mashed potato flakes
2 tablespoons fat-free sour cream
1 In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms, 1 teaspoon of the garlic, 1/4 teaspoon of the salt, and 1/4 cup of the water. Cover and cook until the mushrooms are tender, about 7 minutes.
2 Meanwhile, in a medium saucepan, bring the milk, the remaining 2/3 cup water, 2 teaspoons garlic, and 1/2 teaspoon salt to a simmer over medium heat. Remove from the heat and stir in the mashed potato flakes until evenly moistened.
3 Stir the sour cream into the mashed potatoes. Serve the potatoes topped with the mushrooms.
Makes 6 servings.
Per serving: 209 calories, 1.9g total fat (0.5g saturated), 2mg cholesterol, 6g dietary fiber, 41g carbohydrate, 7g protein, 369mg sodium.