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Three Cheese Whipped Potatoes
1 1/2 pounds russet poatatoes, scrubbed and cut into 1 1/2 inch chunks 1/3 cup part-skim ricotta cheese 1/3 cup low-fat cottage cheese 1/3 cup crumbled Gorgonzola cheese 1/2 tsp dried rosemary, crushed 1/2 tsp garlic powder 1/4 to 1/2 tsp ground black pepper 1/4 tsp salt In a large covered saucepan, cook potatoes, covered, in enough boiling water to cover for 15 to 20 minutes or until tender; drain. Meanwhile, place ricotta cheese and cottage cheese in a food processor or blender. Cover and process or blend until smooth. Transfer mixture to a large bowl; add Gorgonzola cheese, rosemary, garlic powder, pepper and salt. Immediately add hot cooked potatoes to the cheese mixture. Beat with an electric mixture on low speed for 30 seconds. Beat on high speed for 2 minutes more. Transfer potato mixture to a serving bowl. Serve immediately.
Nutrition per serving 1/2 cup each: 107 calories 3 grams total fat 8 mg cholesterol 206 mg sodium 16 grams carbohydrate 2 grams fiber 5 grams protein
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