Mashed Potatoes with Roasted Mushrooms

This side dish is perfect for any lunch. Contains vitamin C and potassium. The portion is quite generous so no additional carbohydrate is necessary, just protein and vegetables to get a balanced meal.

Approximate Nutritional Content: 3/4 cup, recipe makes 8 servings.

• Calories: 228 kcal.

• Grams of fat: 8 gr. equals 1.5 fat servings

• Grams of protein: 5 gr. equals half a protein serving

• Grams of carbohydrate: 36 gr. equals 2.5 carbohydrate servings

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the serving size.

Ingredients:

• 5 cups of mushrooms sliced (preferably mixed varieties)

• 3 tablespoons of finely chopped chives

• 1/4 cup of olive oil

• 1/2 teaspoon of pepper

• 1/4 teaspoon of salt and 1 tablespoon of salt, separated

• 90 gr. of potatoes (approx. 12 potatoes)

• 2 tablespoons of sherry

• 1 cup of skim milk

Preparation:

• Preheat oven to 350 degrees.

• On a baking sheet, place the mushrooms and chives with the oil, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt, toss. Roast in the oven for 20 to 30 minutes or until caramelized. Remove from oven once done and drizzle with sherry immediately. Toss.

• Cut the potatoes into cubes (peeled if desired) and place them in a pot with the remaining salt (1 tablespoon) and water until covered. Bring to a boil, then lower the heat and cover the pot, cook until soft, around 20 minutes, then drain well.

• Transfer the potatoes to a large deep plate and mash with a potato masher. Add milk and pepper to taste, stir well.

• You can add the mushrooms to the puree and stir, or place them on top of the puree when serving.

Bon appétit!