Chicken broth adds a savory touch and reduced-fat sour cream adds richness without lots of fat.
From EatingWell: January/February 1998
Yield: 6 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 30 minutes
- 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
- 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.
- 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).
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch