One potato (a new russet), fresh from the farmers' market, peeled, nuked and mashed; sprinkled with Butter Buds and freshly ground black pepper; about 1 cup non-fat cottage cheese -- all mixed together.
Sounds gross, doesn't it? It was really good. Could I fancy it up some? (It's a rhetorical question and I don't really care what you think.) Probably. Will I? No. Start to done about 5 minutes, including peeling and dicing the spud.
-- -Barb <http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love "If it's not worth doing to excess, it's not worth doing at all."
One potato (a new russet), fresh from the farmers' market, peeled, nuked and mashed; sprinkled with Butter Buds and freshly ground black pepper; about 1 cup non-fat cottage cheese -- all mixed together.
Sounds gross, doesn't it? It was really good. Could I fancy it up some? (It's a rhetorical question and I don't really care what you think.) Probably. Will I? No. Start to done about 5 minutes, including peeling and dicing the spud.
With the Butter Buds, I take it your trying to keep the fat down...?
My big problem with spuds is that there's almost no way for me to enjoy them without adding some kind of fat. Butter, sour cream, deep fry, etc, it requires something.
My favorite low fat potato food is oven baked potato chips. I can get away with using only a tiny amount of oil.
One potato (a new russet), fresh from the farmers' market, peeled, nuked and mashed; sprinkled with Butter Buds and freshly ground black pepper; about 1 cup non-fat cottage cheese -- all mixed together.
Sounds gross, doesn't it? It was really good. Could I fancy it up some? (It's a rhetorical question and I don't really care what you think.) Probably. Will I? No. Start to done about 5 minutes, including peeling and dicing the spud.
This time of year when I do just about the same thing, I'll snip some chives from the garden. Sometimes I'll just nuke the spud and sprinkle on some lemon juice, s&p. That's good too.
Michael
-- "The first zucchini I ever saw I killed it with a hoe." John Gould, Monstrous Depravity, 1963
With the Butter Buds, I take it your trying to keep the fat down...?
I can't speak for Barb but I use them as well as Benecol to keep fat down. I don't do it to keep weight down but for a heart condition.
Quoted message said:
My big problem with spuds is that there's almost no way for me to enjoy them without adding some kind of fat. Butter, sour cream, deep fry, etc, it requires something.
Sometimes I'll use fat free sour cream (Daisy brand).
Michael
-- "The first zucchini I ever saw I killed it with a hoe." John Gould, Monstrous Depravity, 1963
One potato (a new russet), fresh from the farmers' market, peeled, nuked and mashed; sprinkled with Butter Buds and freshly ground black pepper; about 1 cup non-fat cottage cheese -- all mixed together.
Quoted message said:
With the Butter Buds, I take it your trying to keep the fat down...?
My big problem with spuds is that there's almost no way for me to enjoy them without adding some kind of fat. Butter, sour cream, deep fry, etc, it requires something.
Low fat is always desirable. I should have not peeled the spud - would have increased the fiber content. I like the Butter Buds and the non-fat (not dry) cottage cheese kept everything moist. If I'd had more ambition at the time, I would have stuck the stick blender in the cottage cheese and it would have been a fakey sour cream-like (how'd that for hedging?) topping for the spud. I don't need fat on the potato but I do need something. Buttermilk would've done it, too. -- -Barb <http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love "If it's not worth doing to excess, it's not worth doing at all."
One potato (a new russet), fresh from the farmers' market, peeled, nuked and mashed; sprinkled with Butter Buds and freshly ground black pepper; about 1 cup non-fat cottage cheese -- all mixed together.
Sounds gross, doesn't it? It was really good. Could I fancy it up some? (It's a rhetorical question and I don't really care what you think.) Probably. Will I? No. Start to done about 5 minutes, including peeling and dicing the spud.
I've done something similar, except that I don't peel or dice the potato and I use salsa instead of Butter Buds.
