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. Source: EatingWell Magazine, November/December 1996

EatingWell Test Kitchen
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Ingredients

Directions

  • Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.

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  • Meanwhile, combine sour cream, shallots, parsley, milk, oil, salt and pepper in a small bowl. Stir until smooth and set aside.

  • 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 Facts

122 calories; 3.8 g total fat; 1.5 g saturated fat; 6 mg cholesterol; 74 mg sodium. 571 mg potassium; 19.9 g carbohydrates; 2 g fiber; 2 g sugar; 3 g protein; 293 IU vitamin a iu; 13 mg vitamin c; 27 mcg folate; 39 mg calcium; 1 mg iron; 29 mg magnesium;