Mashed Potatoes

 

5 medium (about 2 pounds) white rose potatoes, peeled and cut into 1-inch chunks
1 cup undiluted evaporated skimmed milk or evaporated low-fat milk
1 tablespoon butter or margarine
1 tablespoon Dijon mustard
salt
pepper
1 tablespoon grated Parmesan cheese

Cook potatoes in boiling water in a 3-quart saucepan for 15 to 20 minutes or until tender. Drain.

Return to saucepan and add evaporated skimmed milk, butter and Dijon mustard. Mash with potato masher or fork until smooth. Season with salt and pepper. Sprinkle with Parmesan cheese.

Nutrition facts per serving: 330 cal., 7 grams fat

Copyright 1995, The Associated Press