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Potatoes are naturally gluten-free. To be sure this dish is, too, double check the label of the ingredients indicated with a “*” to be sure they are gluten-free.
Ingredients:
- 3 medium (5 to 6-ounce) white potatoes
- 6 tbsp nonfat milk
- 6 tbsp shredded Monterey Jack cheese*
- 1 tsp minced canned chipotle peppers in adobo sauce*
- 2 tbsp chopped fresh cilantro
- Salt and pepper
- Reduced sodium broth (optional)
Directions:
1) Leave the skin on or peel potatoes. Cut into 1-inch chunks.
2) Place potato pieces in medium pot and add enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil 10 minutes, or until tender.
3) Drain, then return potatoes to pan and shake over low heat 1 minute to dry.
4) Mash with potato masher or fork. Mix in milk, cheese, chipotle peppers, cumin, and cilantro. Season with salt and pepper.
Nutrition:
Calories: 136
Fat: 4g
Cholesterol: 10mg
Sodium: 224mg
Vitamin C: 8mg
Carbohydrates: 21g
Fiber: 2g
Protein: 6g
Potassium: 388mg
