Mashed Potato Casserole | Carson Tahoe Health

Mashed potatoes get gussied up in this easy to make recipe. Bits of chopped sauteed vegetables enhance your choice of russet or red potatoes. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready.

4 medium russet or red potatoes (cut into quarters)
2 tablespoons butter
2 tablespoons extra-virgin olive oil (divided)
2 to 4 tablespoons milk
1 small onion (finely chopped)
1 large stalk celery (finely chopped)
1/2 cup red pepper (finely chopped)
sea salt (to taste)
white pepper (to taste)
2 tablespoons freshly grated Fulvi Romano Cheese (optional)
paprika (as garnish)

1. Cook the potatoes in boiling salted water until tender, about 15 minutes.
2. Preheat oven to 450
3. Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
4. When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sauteed vegetables. Season the mixture to taste with sea salt and white pepper.
5. Spread the remaining tablespoon of olive oil in an 8×8 or 9×9 casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.

Nutritional Information
200 calories (80 from fat)
9g total fat
3.5g saturated fat
4g protein
26g total carbohydrate
2g dietary fiber
3g sugar
10mg cholesterol
230mg sodium