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Three Top Chefs Share Their Holiday Recipes

Our culinary stars make traditional dishes healthier -- plus share ideas on bringing new foods to the holiday table.

Domenica Catelli: Switching Out Ingredients continued...


6 large Yukon Gold potatoes, peeled
and cut into large chunks
1 box (32 oz) chicken broth
(low-fat, low-salt)
3 to 5 cloves garlic, peeled
½ cup grated Parmesan cheese
pinch of salt and pepper 


1. Place the potatoes in a pot with broth, a dash of salt, and garlic cloves. Add water to cover 2 inches above the potatoes. Bring potatoes to a boil and cook until soft but not falling apart, about 15 to 20 minutes.

2. Drain most of the liquid into a large measuring cup. Smash potatoes with a hand masher, whisk, or electric mixer.

3. Add Parmesan cheese and enough reserved broth until you reach desired consistency.

4. Finish with a sparing salt sprinkle and freshly cracked black pepper. 

Makes 8 servings 

Per serving: 251 calories,10 g protein, 52 g carbohydrate, 2 g fat (1 g saturated fat), 6 mg cholesterol, 2 g fiber, 2 g sugar, and 390 mg sodium. Calories from fat: 7%.

Reviewed on November 07, 2010

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