Weight Watchers Mashed Potatoes With Chives Food

MASHED POTATOES AND CAULIFLOWER WITH CHIVES

Steps:

• Place the cauliflower, potatoes, garlic, and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover the ingredients, and bring to a boil. Cook until the vegetables are tender, about 10 to 15 minutes; drain and return the vegetables to the saucepan.
• Stir in the milk, butter, remaining 1/2 teaspoon of salt, and pepper; mash the vegetables with a potato masher until smooth. Stir in the chives and serve.
• Serving size: about 1/2 cup.

WEIGHT WATCHERS MASHED "POTATOES" WITH CHIVES

Steps:

• Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover and bring to a boil.
• Boil until vegetables are tender, about 10-15 minutes; drain and return to saucepan.
• Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash until smooth.
• Stir in chives and serve.

WW MASHED POTATOES WITH CAULIFLOWER

Steps:

• Combine potatoes, garlic, and enough cold water to cover by 1 inch in a large pot. Add 1/2 teaspoons salt; cover and bring to boil. Uncover, reduce heat, and cook until potatoes are tender when pierced with tip of small knife, about 25 minute Remove pot from heat. With slotted spoon, transfer potatoes to colander; drain and let stand until cool enough to handle.
• Meanwhile, discard all but 1 inch cooking liquid from pot and return to boil. Put cauliflower in steamer basket. Set over boiling cooking liquid. Cover tightly and steam cauliflower until very tender, about 10 minutes. Remove steamer basket from pot; discard cooking liquid.
• Remove potato skins. Working batches, press potatoes and cauliflower through potato ricer into warm pot. Stir in buttermilk, remaining 1/2 teaspoons salt, and pepper. Set pot over low heat and cook, stirring frequently, until mixture is heated through, about 3 minutes.
• If making ahead, let mixture cool completely. Transfer to large microwavable bowl. Cover with plastic wrap and chill up to one day. To serve, turn back one section of plastic wrap to vent. Microwave on High until hot, 4 - 5 minutes, stirring once halfway through microwaving time.
• Before serving, stir in chives.

WEIGHT WATCHERS GARLIC MASHED RED POTATOES

Steps:

• Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil.
• Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan.
• Add sour cream, milk and chives to pan; mix until combined.
• Mash mixture with a potato masher until smooth (or leave some lumps if desired).
• Season to taste with salt and pepper.
• Yields about 1/2 cup per serving.

WEIGHT WATCHERS MASHED POTATOES

Steps:

• Bring potatoes to a boil after cut into cubes. Then mashed with beaters and add milk and butter.

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS

Steps:

• Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
• When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
• Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.