Nutrition Information (per serving)
3 med russet potatoes, peeled and chopped
¼ cup scallions, chopped
2 Tbsp frozen corn, thawed
3 Tbsp chopped Roma tomatoes
2 Tbsp nonfat milk
1 tsp chipotle chili powder
½ tsp sea salt
½ tsp black pepper
- Place potatoes in 6 cups of boiling water. Cook for 10 minutes, or until potatoes are tender. Turn off heat and drain. Place saucepan back on burner for 30 seconds more to dry potatoes.
- Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.