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Crushed Red Potatoes
Crushed Red Potatoes
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From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 pounds red potatoes, scrubbed and halved or quartered if large
- ½ cup reduced-fat sour cream
- ¼ cup finely chopped shallots
- ¼ cup chopped fresh parsley
- 3 tablespoons low-fat milk
- 1 tablespoon extra-virgin olive oil
- Salt & freshly ground pepper to taste
Preparation
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Active
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Ready In
- Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.
- 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.
- Per serving: 122 calories; 4 g fat(1 g sat); 2 g fiber; 20 g carbohydrates; 3 g protein; 27 mcg folate; 6 mg cholesterol; 2 g sugars; 0 g added sugars; 293 IU vitamin A; 13 mg vitamin C; 39 mg calcium; 1 mg iron; 74 mg sodium; 571 mg potassium
- Nutrition Bonus: Vitamin C (22% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 fat
