• from Cooking Light, June 2011

    4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
    1/2 cup reduced fat sour cream.
    1/2 cup 1% low-fat milk
    2 tablespoons minced fresh chives
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper

    Directions:

    Place potato pieces in a microwave-safe bowl.  Cover bowl with plastic wrap; cut a 1-inch slit in the center of the plastic wrap.  Microwave at HIGH 10 minutes.  Let stand for 2 minutes.  Add sour cream and remaining ingredients to bowl; mash with a potato masher.  Yield: 4 servings (serving size: about 1 cup).

    Southwest Variation:

    Omit sour cream and chives; decrease milk to 2 tablespoons and salt to 1/4 teaspoon.  Add 3/4 cup plain low-fat yogurt; 1 tablespoon chopped chipotle chile, canned in adobo sauce; and 1/4 teaspoon ground cumin.

    Roasted Garlic Variation:

    Omit sour cream and chives; increase milk to 3/4 cup.  Add 1/4 cup coarsely chopped roasted garlic cloves and 1 tablespoon chopped fresh sage.

    Bacon And Cheddar Variation:

    Decrease salt to 1/4 teaspoon.  Add 1/4 cup shredded reduced fat cheddar cheese and 1 slice center cut bacon, cooked and crumbled; mash with a potato masher to desired consistency.

    Posted by Erika @ 9:37 am

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