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.
- 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
Adapted from allrecipes.com
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.