What you'll need:
4 medium red potatoes
3 medium purple top turnips
4 cloves of garlic
2 teaspoons of onion powder
2 tablespoons of dried rosemary (I used a rosemary garlic blend I have)
1 cup 2% Milk
2 tablespoons grated Parmesan cheese
2 tablespoons Olive Oil
Pinch of Salt and Pepper (add more to taste)
What to do:
Wash and dry the Potatoes and Turnips, Dice the potatoes and turnips into 2 inch cubes. ( I leave the skins on them when I make this).
In a large stock pot, add the diced potatoes and turnips. Cover with with water and bring to a boil. Boil for about 15-20 minutes until potatoes and turnips are tender.
Once cooked, drain the potatoes and turnips, return them to the pot and set them aside.
Mince the garlic or use a garlic press.
In a skillet cook the garlic in the olive oil until fragrant and browned . Add the cooked garlic to the potatoes and turnips. Using a potato masher, mash the potatoes and turnips. I like mine a little chunky so I don't mash them to much.
Add in the rosemary, onion powder, cheese, and milk. Mash a little more or stir to mix everything well. Add salt and pepper to taste.
Now, they may not be exactly like loaded mashed potatoes, with bacon, cheese and tons of butter, but when you're in the mood for mashed potatoes without hitting tons of calories, these are a great choice!
This makes about 6 servings.
For each serving this should be about:
(according to Calorie Counter)
Total Fat 6.2g
Saturated Fat 1.6g
Total Carbohydrates 30.5g
Dietary Fiber 4.1g