Veggie Mashed Potatoes
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Veggie Mashed Potatoes
Veggie Mashed Potatoes
2 lbs. russet potatoes, peeled and cubed
1/2 head cauliflower, cut into florets
1 Medium rutabaga, peeled and chopped
3/4 cup plain Greek yogurt
6 tbsp. butter, divided
2 tsp. sea salt
Freshly ground pepper to taste
1 bunch chives, cut into 1/2-inch pieces

Walnut Herb Breadcrumbs:
1/4 loaf Nob Hill Trading Co. Pugliese Bread (in our Bakery), cut into cubes
3/4 cup chopped walnuts
3/4 tsp. sea salt
3/4 tsp. coarse pepper
3/4 tsp. dried basil
3/4 tsp. McCormick Dried Crushed Rosemary

These potatoes are great on their own, but even better when topped with buttery Walnut Herb Breadcrumbs.

Prep: 30 minutes, Cook: 50 minutes, Serves: 8

1. Place all vegetables in a large pot fitted with a steamer basket and bring to a boil; cover and steam for 30 minutes or until all are very tender. Drain well.

2. Place in a large bowl with yogurt, 1/4 cup butter and salt and mash to your liking, creamy or chunky. Season with pepper and stir in chives. (May be prepared 2 days ahead.)

3. To prepare breadcrumbs, place bread cubes and walnuts in a food processor. Process until both are in small crumbs but not powdery. Place on a large baking sheet and toss with seasonings. Bake at 350°F for 15 minutes or until lightly browned and toasty, stirring frequently. Let cool completely before storing in a tightly covered container.

4. Melt remaining butter in a medium skillet. Add 3/4 cup Walnut Herb Breadcrumbs and cook for 2 minutes, stirring frequently. Sprinkle over hot potatoes. 

Nutritional Information:
344 calories, 8 g protein, 18 g total fat (8 g sat.), 39 g carbohydrate, 5 g fiber, 5 g sugar, 27 mg cholesterol, 929 mg sodium, 9 points