{"id":13429,"date":"2023-01-23T08:00:30","date_gmt":"2023-01-23T13:00:30","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=13429"},"modified":"2023-02-14T16:59:17","modified_gmt":"2023-02-14T21:59:17","slug":"mainely-dish-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2023\/01\/23\/mainely-dish-mashed-potatoes\/","title":{"rendered":"Mainely Dish: Mashed Potatoes"},"content":{"rendered":"

\u2014 By Alex Gayton<\/a>, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension<\/em><\/p>\n

This classic Mashed Potato<\/a> side dish is a must try! What makes this recipe stand out to me from others I\u2019ve tried is the addition of garlic powder and rosemary, this combination is absolutely delicious. I also learned from Executive Chef Rob Dumas<\/a> (UMaine) that it\u2019s important to warm up the milk before adding it to the mashed potatoes because the potatoes can become clumpy if milk is added cold. To reduce the added fat in this recipe we used plain low-fat yogurt and 1% milk, you could even use plain Greek yogurt for some additional protein. Another great way to add protein to mashed potatoes is by adding mashed beans. I like to add 1 (15 oz) can of white beans to mine.<\/p>\n

Visit EFNEP’s recipe website for the Mashed Potatoes recipe and recipe video<\/a>.<\/p>\n

Resources<\/h3>\n