Ingredients
2 pounds all-purpose, Yukon Gold or baking potatoes, peeled and cut into chunks
4 cloves garlic, peeled
1 Tbsp butter or margarine
1 tsp salt
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped leeks or onions
3/4 cups low fat small curd cottage cheese
3/4 to 1 cup buttermilk
1/2 cup grated parmesan cheese
Salt and pepper to taste
Instructions
Place potatoes and garlic in a large sauce pan. Cover with water and add 1 tsp. of salt. Bring to a boil and cook for 10 to 15 minutes or until potatoes are very tender.
While potatoes and garlic are cooking, melt butter in a large non-stick sauté pan. Add leeks or onions and cook until softened, about 5 minutes. Add spinach and cook 1 to 2 minutes longer. Season with salt and pepper. Add cottage cheese and buttermilk. Heat until just warm.
Drain cooked potatoes and garlic well. Place in a large bowl. Mash potatoes with a potato masher. Add spinach mixture and parmesan cheese. Mix well. Adjust seasonings as necessary.
Yield: 6 servings
Per serving: calories 250; total fat 5 g; cholesterol 8 mg; sodium 350 mg
Credits
Recipe from: Author unknown
Glossary | Articles by date | Articles by topic
Like this page? Share it with a friend
| Important product disclaimer information about this About site. |
