2 lb (6 med) potatoes peeled
2 tb Bread crumbs
1 tb Marg,oil or butter
1/2 ts Salt
1 Scant T tomato paste
1/3 c Freshly grated
-Parmesan cheese
-veg oil for pan
1/2 c 2% fat milk
1 Egg
1/4 ts Paprika
1 lg Garlic clove, minced
–
Cut the potatoes into chunks if they’re large. Boil gently in salted
water, covered, or steam until tender, about 30 minutes.
Meanwhile, preheat the oven to 350 degrees. Oil a 10-inch cake pan or
quiche pan and sprinkle with bread crumbs.
When the potatoes are tender, drain and place in a bowl. Add the margine
and mash with a potato masher. Gradually blend in the milk, beating with a
wooden spoon or a whisk. When the milk is incorporated, stir in the beaten
egg, salt, paprika, tomato paste, garlic, and peper to taste. Stir in 1/4 c
of the Parmesan.
Transfer to the prepared pan and sprinkle the remaining Parmesan over the
top. Bake in the preheated oven for 40 minutes or until the mixture is
firm and the top is browned. Remove from the heat and allow to cool 15
minutes before slicing or cool completely, this also tastes good room
temperature.
Cal 180 Protein 7 G Fat 7G Carbs 24 G Sodium 370 mg
Cholesterol 52 mg
Mediterranean Light Cook Book
Yields
6 Servings