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These delicious potatoes are so creamy you won’t believe they’re light. —Amber Huff, Athens, Georgia
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 165 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 342 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 2 starch.
Originally published as Garlic-Dill Smashed Potatoes in Healthy Cooking February/March 2011, p14
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Feb. 23, 2013 by Raynebow
Oh, this was fabulous. Had it as a side to the Sweet and Sour meatloaf recipe. Tasted better than anything Boston Market ever gave us. LOVE IT and it will find a place on our menu often!
Reviewed on Feb. 15, 2011 by vcknota
I didn't like these at all. All that work and didn't even eat them
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