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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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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  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 information

  • Per serving: 122 calories; 4.0 g fat(1.0 g sat); 2.0 g fiber; 20.0 g carbohydrates; 3.0 g protein; 27.0 mcg folate; 6 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 293.0 IU vitamin A; 13.0 mg vitamin C; 39.0 mg calcium; 1.0 mg iron; 74 mg sodium; 571.0 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

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