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Dutch Potatoes


1 cup (prepared with reduced-fat butter and reduced-fat sour cream) equals 225 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 368 mg sodium, 41 g carbohydrate, 5 g fiber, 6 g protein.

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  • 1/4 cup chopped onion
  • 2 teaspoons butter
  • 2 cups peeled, cubed potatoes
  • 1 cup sliced fresh carrots
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • snipped chives


Servings 2
Adapted from


Step 1

1. In a small skillet, saute onion in butter for 8-10 minutes or until golden brown. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

2. Drain. In a small mixing bowl, mash potatoes and carrots. Beat in onion, sour cream and salt. Sprinkle with chives.


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