These cheesy mashed potatoes transform into hills sprinkled with parsley greenery. Kids will have fun mashing the potatoes and shaping them into mountains in this whimsical side dish. This recipe comes to us from The Mayo Clinic Kids’ Cookbook by Good Books and the great folks at The Kids Cook Monday. This recipe is suitable for little cooks between the ages of 4-7.
Mashed Potato Hills
- 2 lb Yukon Gold potatoes
- 2 cubes reduced-sodium chicken bouillon water
- ¼ cup skim milk
- 4 oz fat-free cream cheese, at room temperature
- ½ cup low-fat shredded sharp cheddar cheese
- 2 tsp chopped fresh parsley
Together: Preheat the oven to 450°F. Spray the baking sheet with cooking spray.
Adult: Peel the potatoes and cut them into small cubes.
Together: Place potatoes in a saucepan. Put bouillon cubes in the pan with the potatoes. Add water until it barely covers the potatoes. Put the lid on. Turn heat to medium and cook until the water begins to boil. Cook for about 30 minutes, or until the potatoes are very soft when you poke them with a fork.
Adult: Drain the potatoes and put them back in the pan.
Kid: Mash the potatoes with a potato masher.
Together: Add milk, cream cheese, sour cream and cheddar cheese to potatoes. Mix well.
Kid: Scoop the mashed potatoes into 6 hills on the baking sheet. Smooth the hills into ovals, using a wooden spoon.
Adult: Put the baking sheet in the oven. Bake for 10-15 minutes, or until the hills are golden brown. While the hills are baking, snip the parsley into little pieces using kitchen shears. Using potholders, take the baking sheet out of the oven.
Kid: Sprinkle the hills with chopped parsley and serve.
Serves 6. Per Serving: 185.1 calories, 33g carbs, 10.1g protein, 1.4g fat, 451.5mg sodium, 4.4mg cholesterol, 2.7g fiber