Guiltless Tangy Herb Mashed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1/2 cups potatoes, cut into 1/2" cubesVegetable broth, low or reduced sodium, 2 cups (or enough to cover potatoes with a 1 1/2 inch cover of liquid)1/4 cup fat free sour cream1/4 cup Fat Free I Can't Believe it's not ButterDillweed, 1 teaspoon dried or 1/2 teaspoon freshSalt to taste (nutrition information used 1/2 teaspoon)Pepper to taste (nutrition information used 1/2 teaspoon)
1. Place cubed potatoes on the bottom of a medium saucepan.
2. Pour over potatoes vegetable broth until covered completely and with 1 1/2" headspace.
3. Bring to boil over high heat; let boil for 3 minutes.
4. Reduce heat to medium-low (or until simmering); cover and let simmer for 7-12 minutes or until potatoes yield when poked with a fork but do not fall apart.
5. Remove from heat and drain liquid from potatoes, reserving the broth.
6. Return potatoes to saucepan and bring heat to medium-low; mash gently with a potato masher or a fork until the cubes are JUST broken up slightly.
7. Add 2 tablespoons of the reserved boiling liquid, stir gently to mix in.
8. Add sour cream to potatoes; stir to coat and mash potatoes again with masher, gently, until about half their previous size.
9. Add the I Can't Believe it's not Butter in tablespoon increments, stir to coat potato mixture.
10. Finish gently mashing potatoes until desired "chunkiness," alternating with stirring. Additional broth can be used to thin potatoes to desired consistency.
11. Stir in salt to taste.
12. Divide into two portions, top each with pepper to taste (freshly ground works nicely here).
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Makes two approximately 3/4 cup servings (if desired, ingredients can be doubled for four servings; simply use a larger saucepan and cover potatoes to a depth of 2 1/2"; cooking time may vary slightly).
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Diabetic Exchanges: 1 1/2 starches
Number of Servings: 2
Recipe submitted by SparkPeople user GRACIE55113.
2. Pour over potatoes vegetable broth until covered completely and with 1 1/2" headspace.
3. Bring to boil over high heat; let boil for 3 minutes.
4. Reduce heat to medium-low (or until simmering); cover and let simmer for 7-12 minutes or until potatoes yield when poked with a fork but do not fall apart.
5. Remove from heat and drain liquid from potatoes, reserving the broth.
6. Return potatoes to saucepan and bring heat to medium-low; mash gently with a potato masher or a fork until the cubes are JUST broken up slightly.
7. Add 2 tablespoons of the reserved boiling liquid, stir gently to mix in.
8. Add sour cream to potatoes; stir to coat and mash potatoes again with masher, gently, until about half their previous size.
9. Add the I Can't Believe it's not Butter in tablespoon increments, stir to coat potato mixture.
10. Finish gently mashing potatoes until desired "chunkiness," alternating with stirring. Additional broth can be used to thin potatoes to desired consistency.
11. Stir in salt to taste.
12. Divide into two portions, top each with pepper to taste (freshly ground works nicely here).
_____________________________________
Makes two approximately 3/4 cup servings (if desired, ingredients can be doubled for four servings; simply use a larger saucepan and cover potatoes to a depth of 2 1/2"; cooking time may vary slightly).
____________________________________
Diabetic Exchanges: 1 1/2 starches
Number of Servings: 2
Recipe submitted by SparkPeople user GRACIE55113.
Nutritional Info Amount Per Serving
- Calories: 128.0
- Total Fat: 0.1 g
- Cholesterol: 5.0 mg
- Sodium: 1,054.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 3.2 g
- Protein: 3.4 g