Monterey Jack Mashed Potatoes
If you like 'em spicy, make these mashed potatoes with pepper jack cheese.
  • 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

1. 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.

2. 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.

3. Sprinkle the cheese on top and mash into the potatoes until melted, about 3 minutes.

Nutritional Information
Per serving: 218 calories, 4.5g total fat (2.6g saturated), 13mg cholesterol, 3g dietary fiber (.7g soluble), 35g carbohydrate, 10g protein, 507mg sodium.
Good source of: calcium, niacin, potassium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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