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Flavored with just a hint of garlic, thinned with chicken broth, and enriched with reduced-fat sour cream, these potatoes are everybody’s favorite side dish, particularly when there is any sauce or gravy on the menu. As a variation, try stirring in about ¼ cup of snipped chives or scallions, or any combination of minced fresh herbs.
Servings: 4
| Calories: | 238 | |
| Fat: | 1 g | |
| Cholesterol: | 5 mg | |
| Sodium: | 567 mg | |
| Protein: | 5 g | |
| Carbohydrate: | 52 g | |
| Fiber: | 3 g |
| Ingredients: | 2½ | pounds russet potatoes, peeled and cut into 2-inch chunks |
| 3 | garlic cloves, peeled | |
| 1 | teaspoon salt, plus additional to taste | |
| 2/3 | cup defatted lower-sodium chicken broth | |
| ¼ | cup reduced-fat sour cream | |
| ¼ | teaspoon freshly ground black pepper | |
| 1/8 | teaspoon grated nutmeg |
| Directions: | Place the potatoes and garlic in a large saucepan and add
enough water to cover. Bring to a boil over high heat and add 1 teaspoon
salt. Reduce the heat to medium, cover, and cook until the potatoes are
tender, about 15 minutes. Drain the potatoes, return them to the pot, and
place over low heat for about 1 minute until thoroughly dry. Transfer to a
large bowl, or leave them in the saucepan to mash.
Add the broth to the potatoes and mash with a potato masher or handheld electric mixer to make a fairly smooth purée. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg, and salt to taste. |
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