We can’t believe it, but the holidays are just around the corner! Try this low-sodium, low-protein spin on a classic Thanksgiving side.

If you enjoy this recipe, check out our cookbook (it would also make a great gift!)

Ingredients

• 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
• 2 garlic cloves, peeled
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1/4 cup fresh flat-leaf parsley, chopped
• 3 medium scallions, trimmed and chopped
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 5 medium tomatoes, chopped

Cooking instructions

1. Place the potatoes and garlic in a large saucepan and cover with water.
2. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.
3. Drain the potatoes and garlic.
4. Mash with a potato masher or a fork until smooth.
5. Blend in the milk, butter, parsley, scallions, Parmesan and salt.
6. Gently fold in the tomatoes.

Nutrition information

• Calories 190
• Fat 8.1 g
• Carbohydrates 25 g
• Protein 6 g
• Dietary Fiber 3.2 g
• Calcium 114 mg
• Phosphorus 125 mg
• Sodium 262 mg
• Potassium 578 mg