2-1\/2 pounds baking potatoes, peeled and thinly sliced
\n1\/3 cup sun-dried tomatoes (not packed in oil), coarsely chopped
\n3 cloves garlic, peeled
\n3\/4 teaspoon hot paprika
\n3\/4 teaspoon salt
\n1-1\/4 cups (5 ounces) reduced-fat shredded Monterey jack cheese (Or Pepper Jack)<\/p>\n
In a large pot of boiling water, cook the potatoes, sun-dried tomatoes, and garlic until the potatoes are tender, about 15 minutes. Reserving 1\/3 cup of the cooking liquid, drain and transfer the potatoes, sun-dried tomatoes, and garlic to a large bowl. Add the reserved cooking liquid, the paprika, and salt to the bowl. With a potato masher or fork, mash the potatoes until well combined but still a bit chunky.. Sprinkle the cheese on top and mash into the potatoes until melted, about 3 minutes.<\/p>\n
Yield: 6 servings
\nCalories: 218
\nFat: 4.5g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2-1\/2 pounds baking potatoes, peeled and thinly sliced 1\/3 cup sun-dried tomatoes (not packed in oil), coarsely chopped 3 cloves garlic, peeled 3\/4 teaspoon hot paprika 3\/4 teaspoon salt 1-1\/4 cups (5 ounces) reduced-fat shredded Monterey jack cheese (Or Pepper Jack) In a large pot of boiling water, cook the potatoes, sun-dried tomatoes, and garlic until the potatoes are tender, about 15 minutes. Reserving 1\/3 cup of the cooking liquid, drain and transfer the potatoes, sun-dried tomatoes, and garlic to…<\/p>\n