4 medium potatoes, peeled and quartered
\n2 T. milk
\n1\/4 tsp. salt
\n1\/2 cup grated Cheddar cheese
\n1 T. chopped dill weed
\n1 T. chopped chives or finely chopped green onion<\/p>\n
Boil potatoes in lightly salted water to cover. Bring to a boil over high heat. Reduce heat to a simmer; cover. Cook 15 minutes, or until done. Drain. Add milk, salt and cheese. Mash until smooth. Stir in dill weed and chives. Variations: Different varieties of potatoes have different flavors. Try Yukon Gold potatoes for a real treat, they have a lovely golden color and a rich buttery flavor. Mashed with chicken broth and chopped fresh herbs (try basil, chives oregano, savory, etc.) and a generous sprinkle of salt and freshly ground pepper, they are a low-fat taste treat.<\/p>\n
Yields: 4 Servings
\nServing Size: 3\/4 cup<\/p>\n
Calories: 119
\nFat: 3.3g
\nFiber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 medium potatoes, peeled and quartered 2 T. milk 1\/4 tsp. salt 1\/2 cup grated Cheddar cheese 1 T. chopped dill weed 1 T. chopped chives or finely chopped green onion Boil potatoes in lightly salted water to cover. Bring to a boil over high heat. Reduce heat to a simmer; cover. Cook 15 minutes, or until done. Drain. Add milk, salt and cheese. Mash until smooth. Stir in dill weed and chives. Variations: Different varieties of potatoes have different…<\/p>\n