Makes 4 – ½ cup servings
10 ½ oz russet potatoes, boiled and peeled
1 scoop AboutTime unflavored whey isolate
1/3 cup pumpkin puree
2 oz reduced-fat Neufchatel Cheese- a gluten free version
1/4 cup almond milk, unsweetened
1 tsp butter or coconut oil- your choice
1/8 tsp garlic, minced
1/8 tsp pumpkin pie seasoning
1/8 tsp dried sage
dash onion powder
sea salt & pepper (to taste)
1. Peel and cube potatoes, then boil for 20 minutes or until fork tender. et cool. ahead of peeling, cubing, and cooking in boiled water for 20 minutes until tender; drain.
Tip:I like to leave a few chunks of potato for added texture.
2. Using a potato masher or electric beater, slowly blend the rest of the ingredients into potatoes until smooth and creamy. Season with sea salt to taste.
Nutrition Facts:Calories 125, Fat 4g, Carbs 16g, Protein 9.5g