Mashed Potatoes

http://www.eatingwell.com/recipes/mashed_potatoes.html

From EatingWell:  January/February 1998

Chicken broth adds a savory touch and reduced-fat sour cream adds richness without lots of fat.

6 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 3 pounds baking potatoes, (about 8 potatoes), peeled and cut into 1 1/2-inch chunks
• Salt, to taste
• 1/2 cup reduced-sodium chicken broth, heated
• 2 tablespoons reduced-fat sour cream
• Freshly ground pepper, to taste

Preparation

1. Place potatoes in a large heavy pot and cover with cold salted water. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, until tender, 10 to 15 minutes.
2. Drain the potatoes and return to the pot. Off the heat, mash potatoes, adding enough hot broth to make a smooth puree. Stir in sour cream and season with salt and pepper.

Nutrition

Per serving : 178 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 40 g Carbohydrates; 5 g Protein; 3 g Fiber; 62 mg Sodium; 957 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch

Tips & Notes

• Make Ahead Tip: Keep the potatoes warm, covered with wax paper, over a pan of barely simmering water for up to 1 hour.