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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996

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total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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  • Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.

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  • 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 Facts

122 calories; protein 3g; carbohydrates 19.9g; dietary fiber 2g; sugars 2g; fat 3.8g; saturated fat 1.5g; cholesterol 6.1mg; vitamin a iu 292.6IU; vitamin c 12.8mg; folate 26.9mcg; calcium 38.7mg; iron 1mg; magnesium 29.1mg; potassium 571.5mg; sodium 74.3mg; thiamin 0.1mg.
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