This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese. Check for modified food starch in sour cream.
"This is a great German potato ricer. It's good and solid. You see, the potato goes in and you go schoooom and out she comes! I love great big things like this, it really works very well. Of course it all comes apart for washing, so it's a very practical instrument."
-Julia Child, Genius
You can use fresh jalapeno with this as well, mincing it fine. There's a slightly different flavor between the fresh and pickled with the fresh being spicier. If you do use fresh begin with less -- maybe only a teaspoon and adjust for flavor. The potatoes shouldn't be so spicy as to overpower any dish you might serve with them.
Potato ricers are like big garlic presses (or maybe it’s that garlic presses are like small potato ricers). There is a chamber usually large enough to hold one or two small boiled potatoes and, using levering action, the attached plunger squeezes the potato through small holes in the bottom of the chamber. It is called a ricer because the potatoes that are forced through resembles rice.
Most potato ricers have interchangeable plates with different size holes. If yours does, make sure that you disassemble and clean them as soon after use as possible. Dried potato starch is much like glue and getting it apart later will be difficult.
The ricer that my mom had when I was growing up was made from cast aluminum but you can find chromed steel or stainless steel on the market as well. I have one that is made of plastic that I especially like. It came with three discs.
Servings = 2 | Serving size =about one cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
|8 ounces||red potatoes|
|1 ounce||reduced-fat Monterey Jack cheese|
|2 Tbsp||non-fat buttermilk|
|2 tsp||reduced-fat sour cream|
|fresh ground black pepper|
|2 tsp||pickled jalapeno|
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add cheese, buttermilk, sour cream, salt, pepper and minced jalapeno. Mash potatoes until creamy.
I like to leave some chunks in my potatoes. If you like them smooth it is best to use a potato ricer because over mashing will result in pasty potatoes.
Serving size = 1 cup
Servings = 2
Amount Per Serving
|Calories 147||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 1g|
|Trans Fat g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 6%||Vitamin C 39%|
|Calcium 16%||Iron 6%|
|Vitamin K 4 mcg||Potassium 604 mg|
|Magnesium 34 mg|