Basic Mashed Potatoes
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Worthy of a Special Occasion
Chicken broth and milk make these mashed potatoes rich; sour cream gives them tang.
Yield: 8 servings (serving size: 3/4 cup)
Ingredients
- 3 pounds cubed peeled baking potato
- 1/2 cup 2% reduced-fat milk
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter, softened
Preparation
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add milk and broth; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in sour cream, salt, and pepper. Top with butter.
Nutritional Information
- Calories:
- 162 (30% from fat)
- Fat:
- 5.4g (sat 3.4g,mono 1.4g,poly 0.2g)
- Protein:
- 3.7g
- Carbohydrate:
- 25.4g
- Fiber:
- 2.2g
- Cholesterol:
- 15mg
- Iron:
- 1mg
- Sodium:
- 306mg
- Calcium:
- 32mg
Member Ratings and Reviews
Perhaps I did this wrong based on everyone else's superb reviews, however, this recipe did not turn out well for me at all. Potatoes were too runny and the texture and taste were not very good at all. I'm all for cutting calories where you can, but perhaps I won't skimp next time on the potatoes and cut it out somewhere else.11/09/09
For a special occasion I might want to go back to butter and milk for texture purposes, but for an average weeknight this is my go-to recipe. There is a bit too much liquid for my tastes, so I tend to cut back on the broth. Also, I tend to have skim milk and ff sour cream on hand and they both do fine in this.05/03/07
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