Instructions:
Cut potatoes into eighths and boil for 30 minutes or until soft (peeling potatoes is optional). Blend silken tofu and soymilk in blender until smooth.
Place cooked potatoes into 4-quart mixer, blend on low while adding soymilk/tofu mixture. Add salt into potato/tofu soymilk mixture. Continue blending on low-medium speed until potatoes are smooth.
Layer half of potatoes in 3-quart baking dish. Spread a layer of cheese over top to fill half of pan. Spread remainder of potatoes over cheese. Spread remainder of cheese over potatoes. Bake at 375 degrees for 15 minutes, until cheese is melted.
Per 1 cup serving: 355 calories, 16 grams fat (9.7 grams saturated fat), 17 grams protein (1.4 grams soy protein), 37 grams carbohydrates, 341 mg sodium, 36 mg cholesterol, 2.1 grams dietary fiber
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