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.
- 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
178 calories; 1g total fat; 0g total saturated fat; 2mg cholesterol; 62mg sodium; 40g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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