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- 8 ounces soft tofu, drained
- 1/2 cup crumbled basil-and-tomato feta cheese
- 6 medium red potatoes (about 2 lb.)
- 8 cloves garlic, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Milk (optional)
- 2 tablespoons finely shredded Parmesan cheese
1. Let tofu and feta cheese stand at room temperature while preparing the potatoes. Quarter potatoes. In a large saucepan cook potatoes and garlic, covered, in lightly salted boiling water for 20 to 25 minutes or until tender.
2. Meanwhile, place tofu in a blender container or food processor bowl. Cover and blend or process until smooth. Set aside.
3. Drain potatoes and garlic; transfer to a large bowl. Mash potatoes and garlic with a potato masher or beat with an electric mixer on low speed. Stir in pureed tofu, olive oil, salt, and pepper. If needed, add milk, one tablespoon at a time, until potatoes are light and fluffy. Stir in feta and Parmesan cheeses. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 229,
- Fat, total (g) 9,
- chol. (mg) 16,
- sat. fat (g) 4,
- carb. (g) 28,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 11,
- vit. A (IU) 97,
- vit. C (mg) 23,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 499,
- Potassium (mg) 728,
- calcium (mg) 222,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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