Crushed Red Potatoes

From EatingWell: November/December 1996 — Subscribe Now!

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

Nutrition Profile

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

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

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.

Nutrition Bonus: Vitamin C (22% daily value), Potassium (16% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat