low-carb, low-fat side dish
perfect for holiday meals
In comparison to mashed potatoes, Mashed Potaga's have less than half the carbohydrates and less than half the calories. And, by making it yourself, you control how much salt is added. This recipe has half the sodium found in typical mashed potatoes.
This recipe is another example of healthy cooking on a budget. The approximate cost per person is less than 50 cents. Enjoy!
Yields: 6, one-cup servings
1 large rutabaga (also called waxed turnip)
1 medium potato (can be any kind; we've used Russet)
2 Tablespoons Smart Balance (or butter)
1/2 cup milk (we use 2%)
1 teaspoon horseradish minced
1/2 teaspoon salt
Putting it all together
- Wash, peel and cut rutabaga into small chunks.
- Place in stockpot, cover with water and bring to boil. Cover and simmer 25 minutes or longer depending on how big you chopped the rutabaga. When rutabaga chunks are getting soft, peel and chop the potato into chunks. Add to the same pot. Cook until both potatoes and rutabaga are fully cooked and ready to mash.
- Remove the well cooked root vegetables with a slotted spoon. Mash using a ricer or food mill into a bowl. Use a potato masher to mix in the remaining ingredients.
- Taste and adjust seasoning as desired. Place in covered serving dish.
- Can be made in advance and stored for several days in the refrigerator. Reheat in microwave or oven just before serving.
Excellent Source: Vitamin C
Good Source: Dietary Fiber, Potassium, Magnesium and Vitamin B6
Calories 107; total fat 3g; saturated fat 1g; trans fat 0; sodium 256 mg (11% DV); total carbohydrates 18g; dietary Fiber 3g (11% DV); Potassium 574mg (16% DV); Magnesium ~38.3mg (~10% DV); Vitamin B6 ~0.3mg (~13% DV); Vitamin C 24.8 mg (41% DV)
Photos, Mashed Potaga comparison chart and recipe Copyright (C)Wind. *Mashed Potaga is a name created by GardenCuizine. All rights reserved.