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Yukon Gold Potatoes With Parmesan
Source: dLife

Buttery-rich Yukon potatoes with Parmesan cheese, chicken broth, and rosemary leaves.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 95.8
Total Carbs 7.4 g
Dietary Fiber 1.6 g
Sugars 0.1 g
Total Fat 6.1 g
Saturated Fat 1.5 g
Unsaturated Fat 0.5 g
Potassium 238.1 mg
Protein 3.5 g
Sodium 223.3 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  Potatoes, skin, fresh
0.3333 cup  fat free reduced sodium chicken broth
2 tbsp  olive oil
1 tsp  fresh rosemary
0 1/4 tsp  salt
0.3333 cup  Cheese, parmesan, fresh, shredded
  1. Place potatoes in 2-quart saucepan, add enough water to cover potatoes. Heat to boiling, reduce heat. Cover and simmer 20 to 30 minutes until potatoes are tender, drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
  2. With a potato masher, mash potatoes in pan until no lumps remain. Add broth in small amounts, mashing after each addition.
  3. Add oil, rosemary, salt, and cheese. Mash vigorously until potatoes are light and fluffy. Cover and let stand 5 minutes. Sprinkle with additional rosemary and Parmesan cheese (optional).

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