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Mashed Potatoes

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Source: © EatingWell Magazine

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  6 servings, about 3/4 cup each

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

Make Ahead Tip: Keep the potatoes warm, covered with wax paper, over a pan of barely simmering water for up to 1 hour.

RECIPE 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

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008

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Nutrition Facts per Serving
Yield: Yield: 6 servings, about 3/4 cup each

Calories:

178

Fat. Total:

Fiber:

Carbohydrates, Total:

40g

Sodium:

62mg

% Cal. from Fat:

Cholesterol:

2mg

Protein:

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