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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

122 calories; protein 3g 6% DV; carbohydrates 19.9g 6% DV; dietary fiber 2g 8% DV; sugars 2g; fat 3.8g 6% DV; saturated fat 1.5g 7% DV; cholesterol 6.1mg 2% DV; vitamin a iu 292.6IU 6% DV; vitamin c 12.8mg 21% DV; folate 26.9mcg 7% DV; calcium 38.7mg 4% DV; iron 1mg 6% DV; magnesium 29.1mg 10% DV; potassium 571.5mg 16% DV; sodium 74.3mg 3% DV; thiamin 0.1mg 10% DV.