Mashed Butter Babies™ with Parmesan
You won’t miss the butter, oil, or cream in this deliciously healthy, one-pot mashed potato recipe, thanks to the buttery-smooth texture and creamy flavor of Butter Babies™ potatoes.
1 1/2 pounds Butter Babies™ potatoes, halved lengthwise
2 garlic cloves, peeled and sliced thinly
1 tablespoon chopped Fresh Sage (optional)
2 cups chicken stock
1/2 to 1 teaspoon kosher salt
2 pinches pepper
1/4 cup grated Parmesan cheese
Place Butter Babies™ potatoes, garlic, sage, chicken stock, salt, and pepper in saucepan with lid. Bring to boil, then reduce heat to simmer until potatoes are very tender and fall apart—about 20-25 minutes. Drain vegetables and reserve cooking liquid (about 1/2 cup).
Place vegetables in serving bowl and mash with fork or potato masher until smooth. Add in cooking liquid until desired consistency. Fold in Parmesan and serve warm with extra Parmesan cheese, if desired.
Make-ahead method: Cook potatoes until tender. Mash in saucepan with cooking liquid and add Parmesan. Place in oven-safe dish (or single-serve ramekins) and cover. Keep in refrigerator until ready to reheat. Remove from refrigerator, preheat oven to 350 degrees and bake covered 15-20 minutes until hot. Serve.
Will keep in refrigerator for about 3 days; can also be frozen.
Add half of small bunch fresh kale, sliced thinly, to saucepan before boiling for an even healthier twist on this recipe. The ribbons of kale add nice texture and color to the mash.
Omit Parmesan cheese and use vegetable broth for a vegan version.
Source: Frieda’s Inc.
Analyzed to serve 6. Calories 110, Total Fat 1.5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 1g, Protein 5g, Vitamin C 15%, Potassium 569mg