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.
Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.
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.
1 starch, 1 fat