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Horseradish, Parsley & Sour Cream Mashed Potatoes

November/December 2013

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In this healthy mashed potato recipe, we use reduced-fat sour cream instead of butter and cream and flavor the mashed potatoes with zesty horseradish and fresh parsley. These mashed potatoes taste great with grilled steak or chicken.


Horseradish, Parsley & Sour Cream Mashed Potatoes Recipe

Makes: 8 servings, about 3/4 cup each

Serving Size: about 3/4 cup

Active Time:

Total Time:

Preparation

  1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  2. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  3. Stir sour cream, parsley, horseradish and pepper into the potatoes.

Tips & Notes

  • Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.

Nutrition

Per serving: 182 calories; 4 g fat (2 g sat, 1 g mono); 12 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 260 mg sodium; 599 mg potassium.

Nutrition Bonus: Vitamin C (31% daily value), Potassium (17% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 fat


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