Tuesday, November 25, 2014

Made-Over "Fully Loaded" Mashed Potato Bake...

I was roasting chicken tonight and I thought about my American friends who will be celebrating their big Thanksgiving day! No traditional occasion like this is complete without a potato side at the family table. And I just so happen to have some good remaining spuds from the 10 lb. bag I wanted to finish and this dish was going to help me do it! We all love mashed potatoes but not the guilt of piling on the creamy starches, so I came up with a made-over healthier version with a contemporary spin. An updated homage to a classic dish we all love to pass around- one that is loaded with flavour but you can also feel good about serving and eating! Perfect for entertaining or bringing to a potluck for any occasion really!

When you have that big turkey in your oven, you don't have room for a separate dish in there. The great thing about this recipe is the time required for the turkey to rest before carving, is about the same amount of time you need to bake the mashed potatoes through. Both dishes go out to the table together nice and hot. There's a Make-Ahead tip too, to save you some precious time on the big day!

Made-Over "Fully Loaded" Mashed Potato Bake
Makes 8 servings

6 to 7 Yukon potatoes, cut into large chunks 
1 cup 2% milk
1/3 cup 2% low-fat sour cream
1/3 cup chopped fresh chives
4 slices bacon, low sodium (cooked until crisp and chopped)
1 cup shredded low fat cheddar cheese

Steam potatoes in a large pot for 15 minutes or until tender; drain. Return potatoes to pot and mash slightly. Add sour cream; mash until potatoes are smooth. Stir in 2/3 each of the chives and bacon. Spread into a 9 X 9 baking dish or casserole thinly coated with cooking spray.   

TIP: When your turkey is resting (tent loosely with foil to redistribute juices), bake mashed potatoes uncovered for 15 minutes or until heated through. 

My roasted 4 lb. chicken standing in for turkey!

Sprinkle potatoes with cheese and bake three minutes or until melted. Serve with remaining toppings to be added at the table.
TIP: Meanwhile, carve your turkey so its ready to bring to the table when the potatoes are done.

Make-Ahead TIP: Cool mashed potatoes in baking dish to room temperature; cover. Refrigerate up to 24 hours. Remove from refrigerator 20 minutes before baking. Heat oven to 400ºF or whatever the oven is set at to cook your turkey or main meat. Bake potatoes, covered, 20 to 25 minutes. or until heated through. Sprinkle with cheese; bake, uncovered, 3 to 5 minutes or until melted. Serve with chives and bacon at the table

The mashed potatoes were overly delicious and the makeover with lighter- low fat and low sodium ingredients did not compromise on the "fully loaded" taste. Served with roasted chicken and its au jus, steamed carrots with dill butter, and apple, cucumber and celery salad in dill mayo. A hit at the table, like a mini Thanksgiving dinner ourselves!

"Thanks for the weekday feast mom!"

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