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
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%.