At a Glance
- Prep Method: null
- Special Requests: Gluten Free, Low Fat
- Cuisine: American
- Yield: 8
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
- 3 pounds potatoes, peeled
- 1 1/2 ounces white chocolate, chopped*
- 3/4 teaspoon salt
- 6 dashes hot red pepper sauce, such as Tabasco sauce*
- 1 1/2 cups fat-free milk
Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain, then return potatoes to the pan and place over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally.
Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and hot red pepper sauce.
Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once. Makes 8 servings.
Calories: 182 Fat: 2g Sodium: 262mg Vitamin C: 34% Fiber: 3g Protein: 6g Potassium: 1023mg