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Crushed Red Potatoes

:  November/December 1996

Your rating: None Average: 4.3 (3 votes)

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.


Crushed Red Potatoes Recipe

Makes: 8 servings, 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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

Per serving: 122 calories; 4 g fat ( 1 g sat , 2 g mono ); 6 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 54 mg sodium; 562 mg potassium.

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

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat


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Recipe Categories

Style/Theme
Vegetarian
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Side dish, potato/starch
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Total Time
30 minutes or less
Servings
8 or more
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Christmas
Easter
Thanksgiving
Publication
November/December 1996
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