The first thing that attracted me to this recipe was the name and the fact I didn’t have to peel the potatoes! Plus, while the potatoes were boiling, I could gather the other ingredients and clean up my preparation dishes and utensils.
Potatoes have gotten a bad rep as being “fattening” – however as you
can see from the nutritional information, potatoes can make a delicious side dish that is reasonable in calories, low in cholesterol and high in potassium.
Recipe courtesy of United States Potato Board at http://www.potatogoodness.com
Yield: 8 servings
Prep Time: 15 Minutes
Ready Time: 30 Minutes
Cook Time: 15 Minutes
The combination of reduced-fat sour cream and olive oil might seem unusual but it yields a delicious taste and texture in these crushed potatoes.
- 2 pounds red potatoes, scrubbed and halved or quartered if large
- 1/2 cup reduced-fat sour cream
- 1/4 cup finely chopped shallots (see my note at end)
- 1/4 cup chopped fresh parsley
- 3 tablespoons low-fat milk
- 1 tablespoon extra-virgin olive oil
- Salt & freshly ground pepper to taste
- Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.
- Meanwhile, combine sour cream, shallots, parsley, milk, oil, salt and pepper in a small bowl. Stir until smooth and set aside.
- Drain the potatoes and crush — but do not completely mash — potatoes with a potato masher or the back of a large spoon. Stir in the sour-cream mixture. Adjust seasonings with salt and pepper.
Nutrition Facts: Calories: 122 Fat: 4g Cholesterol: 6mg Sodium: 54mg Vitamin C: 19.8% Fiber: 2g Protein: 3g Potassium: 562mg
- If you want slightly creamier potatoes, slowly stir in extra milk at the end until desired consistency.
- I substituted 2 tablespoons of chopped sweet onion for the shallots.
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