Mashed Potatoes

From EatingWell: January/February 1998 — Subscribe Now!

Chicken broth adds a savory touch and reduced-fat sour cream adds richness without lots of fat.

6 servings, about 3/4 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

3 pounds baking potatoes, (about 8 potatoes), peeled and cut into 1 1/2-inch chunks
Salt, to taste
1/2 cup reduced-sodium chicken broth, heated
2 tablespoons reduced-fat sour cream
Freshly ground pepper, to taste

Preparation

Place potatoes in a large heavy pot and cover with cold salted water. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, until tender, 10 to 15 minutes.
Drain the potatoes and return to the pot. Off the heat, mash potatoes, adding enough hot broth to make a smooth puree. Stir in sour cream and season with salt and pepper.

Tips & Notes

Make Ahead Tip: Keep the potatoes warm, covered with wax paper, over a pan of barely simmering water for up to 1 hour.

Nutrition

Per serving: 178 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 40 g carbohydrates; 5 g protein; 3 g fiber; 62 mg sodium; 957 mg potassium.

Nutrition Bonus: Vitamin C (68% daily value), Potassium (27% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch