Ingredients
3 pounds yellow-fleshed potatoes, peeled
1 1/2 ounce white chocolate, chopped (made from cocoa butter, not the partially hydrogenated type)
3/4 teaspoon salt
6 dashes hot red pepper sauce, like Tabasco sauce
1 1/2 cup fat-free milk
Preparation
Place the potatoes in a large pot and cover with cool water to a depth of 2 inches. Bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan.
Add the white chocolate to the still-hot potatoes, Stir until the white chocolate starts to melt. Add the salt and hot red pepper sauce and stir into the potato mixture.
Use an electric mixer at medium-low speed or a hand masher to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once.
Per serving: 182 calories, 6 g protein, 36 g carbohydrate, 2 g total fat, 2 mg cholesterol, 262 mg sodium, 3 g fiber, 34 mg vitamin C, 1023 mg potassium.
