LIGHTER MASHED POTATOES

By LindaW1955

PER SERVING: Cal 260; Fat 5 g; Sat fat 3.5 g; Chol 15 mg; Carb 49 g; Protein 6 g; Fiber 4 g; Sodium 190 mg

Ingredients

• 2 pounds russet potatoes (about 4 medium), scrubbed, peeled, and cut into chunks
• Salt
• 3/4 cup 2% milk , warmed
• 1 tablespoon unsalted butter , melted
• 1/4 cup low-fat sour cream
• Ground black pepper

Details

Servings 4

Preparation

Step 1

1. Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until a fork can be slipped easily into the center of the potatoes, about 18 minutes. Drain the potatoes.

2. Set a food mill or ricer over the now-empty but still-warm saucepan. Working in batches, drop the potatoes into the hopper of the food mill or ricer and process into the saucepan.

3. Stir in the milk and melted butter with a wooden spoon until incorporated. Gently fold in the sour cream. Season with salt and pepper to taste and serve immediately.