Vegetable Mashed Potatoes



2 lbs. all-purpose, Yukon Gold or baking potatoes, peeled and cut into chunks

4 cloves garlic, peeled

1 Tbsp. butter or margarine

1 tsp. salt

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup chopped leeks or onions

3/4 cups low fat small curd cottage cheese

3/4 - 1 cup buttermilk

1/2 cup grated parmesan cheese

Salt & pepper to taste

  1. Place potatoes and garlic in a large sauce pan. Cover with water and add 1 tsp. of salt. Bring to a boil and cook for 10 to 15 minutes or until potatoes are very tender.
  2. While potatoes and garlic are cooking, melt butter in a large non-stick sauté pan. Add leeks or onions and cook until softened, about 5 minutes. Add spinach and cook 1 to 2 minutes longer. Season with salt and pepper. Add cottage cheese and buttermilk. Heat until just warm.
  3. Drain cooked potatoes and garlic well. Place in a large bowl. Mash potatoes with a potato masher. Add spinach mixture and parmesan cheese. Mix well. Adjust seasonings as necessary.

Serve with pork roast, apple sauce and green salad.

1 Serving: calories 250 total fat 5 g cholesterol 8 mg sodium 350 mg

Serves 6