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.

Source: EatingWell Magazine, November/December 2013


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.

  • Stir sour cream, parsley, horseradish and pepper into the potatoes.


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

Nutrition Facts

about 3/4 cup
182 calories; protein 3.8g; carbohydrates 34.2g; dietary fiber 3.2g; sugars 1.9g; fat 3.8g; saturated fat 2.3g; cholesterol 11.7mg; vitamin a iu 432.6IU; vitamin c 18.5mg; folate 26.6mcg; calcium 54.4mg; iron 0.8mg; magnesium 39mg; potassium 598.9mg; sodium 280.2mg; thiamin 0.2mg.

2 starch, 1/2 fat