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Mashed Potatoes

January/February 1998

Your rating: None Average: 4 (38 votes)

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



READER'S COMMENT:
"YOUR RECIPIES ARE GREAT.ESPECIALLY THE LOW FAT MASH POTATOES. I LOVE TO COOK AND APPRECIATE DIFFERENT RECIPES. THANKS FOR ALL YOUR SUGGESTIONS AS I WILL TRY THE MASH POTATOES WITH LOW FAT SOUR CREAM- "

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:

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

  1. 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.
  2. 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; 0 g added sugars; 5 g protein; 3 g fiber; 62 mg sodium; 957 mg potassium.

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

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch



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