Crushed Red Potatoes

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

From EatingWell:  November/December 1996

The combination of reduced-fat sour cream and olive oil might seem unusual but it yields a delicious taste and texture in these crushed potatoes.

8 servings, 1 cup each | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 2 pounds red potatoes, scrubbed and halved or quartered if large
• 1/2 cup reduced-fat sour cream
• 1/4 cup finely chopped shallots
• 1/4 cup chopped fresh parsley
• 3 tablespoons low-fat milk
• 1 tablespoon extra-virgin olive oil
• Salt & freshly ground pepper to taste

Preparation

1. Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.
2. Meanwhile, combine sour cream, shallots, parsley, milk, oil, salt and pepper in a small bowl. Stir until smooth and set aside.
3. Drain the potatoes and crush"but do not completely mash"potatoes with a potato masher or the back of a large spoon. Stir in the sour-cream mixture. Adjust seasonings with salt and pepper.

Nutrition

Per serving : 122 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 6 mg Cholesterol; 20 g Carbohydrates; 3 g Protein; 2 g Fiber; 54 mg Sodium; 562 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat