Yield: 4 servings (serving size: about 1 cup)
Total: 20 Minutes
Ingredients:
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
Total: 20 Minutes
Ingredients:
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
Preparation:
1. Place potato pieces in a large microwave-safe bowl. Cover bowl with plastic wrap; cut a 1-inch slit in center of plastic wrap. Microwave at HIGH 10 minutes. *Our microwave required more like 14 minutes.* Let stand for 2 minutes. Add sour cream and remaining ingredients to bowl; mash with a potato masher.
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. Yield: 4 servings (serving size: about 1 cup). CALORIES 206; FAT 1g (sat 0.6g); SODIUM 236mg
ROASTED GARLIC VARIATION: Note: You can find roasted garlic cloves at the salad bar in many grocery stores. 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. Yield: 4 servings (serving size: about 1 cup). CALORIES 223; FAT 2.9g (sat 0.7g); SODIUM 329mg
BACON AND CHEDDAR VARIATION: Decrease salt to 1/4 teaspoon. Add 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese and 1 slice center-cut bacon, cooked and crumbled; mash with a potato masher to desired consistency. Yield: 4 servings (serving size: about 1 cup). CALORIES 254 (0% from fat); FAT 6.1g (sat 3.7g); SODIUM 280mg
1. Place potato pieces in a large microwave-safe bowl. Cover bowl with plastic wrap; cut a 1-inch slit in center of plastic wrap. Microwave at HIGH 10 minutes. *Our microwave required more like 14 minutes.* Let stand for 2 minutes. Add sour cream and remaining ingredients to bowl; mash with a potato masher.
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. Yield: 4 servings (serving size: about 1 cup). CALORIES 206; FAT 1g (sat 0.6g); SODIUM 236mg
ROASTED GARLIC VARIATION: Note: You can find roasted garlic cloves at the salad bar in many grocery stores. 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. Yield: 4 servings (serving size: about 1 cup). CALORIES 223; FAT 2.9g (sat 0.7g); SODIUM 329mg
BACON AND CHEDDAR VARIATION: Decrease salt to 1/4 teaspoon. Add 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese and 1 slice center-cut bacon, cooked and crumbled; mash with a potato masher to desired consistency. Yield: 4 servings (serving size: about 1 cup). CALORIES 254 (0% from fat); FAT 6.1g (sat 3.7g); SODIUM 280mg
Nutritional Information:
Calories: 225
Fat: 4.1g
Saturated fat: 2.5g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.2g
Protein: 5.6g
Carbohydrate: 42.6g
Fiber: 2.8g
Cholesterol: 13mg
Iron: 0.8mg
Sodium: 333mg
Calcium: 78mg
Fat: 4.1g
Saturated fat: 2.5g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.2g
Protein: 5.6g
Carbohydrate: 42.6g
Fiber: 2.8g
Cholesterol: 13mg
Iron: 0.8mg
Sodium: 333mg
Calcium: 78mg
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