Guiltless Tangy Herb Mashed Potatoes
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Guiltless Tangy Herb Mashed Potatoes calories by ingredient
Introduction
These are a "lighter" update of what my family used to call "Alex's Special Mashed Potatoes." What made them truly special? Hmm, perhaps it was the fat and calories added by my use of cream, butter, cream cheese, and sour cream! Now that I am not a youngster, I strive to create meals that one can enjoy because they actually taste good with a few enhancements, not simply because they are laden with fat (which of course tastes good). Usually this involves roasting to bring out the flavor of vegetables, using herbs, and playing with texture. However, in the case of this classic "comfort food" I wanted to go for something more traditionally "rich" tasting. The substitution ingredients (Fat Free I Can't Believe it's not Butter and fat free sour cream) are not only excellent imitators of the full fat versions, but any extreme differences in taste are masked by the use of vegetable broth instead of water for boiling and mashing, and the inclusion of dillweed (feel free to experiement and use chives instead; I have simply traditionally used dill over the years and so stuck with the tried and true for this recipe!).Although fat is a necessary component of the diet, I am loathe to utilize "added fats" in my cooking. I'd rather obtain fat from less-processed sources such as nuts, nut butters, and higher-fat fruits and veggies (avocados, black olives, etc).
These are a "lighter" update of what my family used to call "Alex's Special Mashed Potatoes." What made them truly special? Hmm, perhaps it was the fat and calories added by my use of cream, butter, cream cheese, and sour cream! Now that I am not a youngster, I strive to create meals that one can enjoy because they actually taste good with a few enhancements, not simply because they are laden with fat (which of course tastes good). Usually this involves roasting to bring out the flavor of vegetables, using herbs, and playing with texture. However, in the case of this classic "comfort food" I wanted to go for something more traditionally "rich" tasting. The substitution ingredients (Fat Free I Can't Believe it's not Butter and fat free sour cream) are not only excellent imitators of the full fat versions, but any extreme differences in taste are masked by the use of vegetable broth instead of water for boiling and mashing, and the inclusion of dillweed (feel free to experiement and use chives instead; I have simply traditionally used dill over the years and so stuck with the tried and true for this recipe!).
Although fat is a necessary component of the diet, I am loathe to utilize "added fats" in my cooking. I'd rather obtain fat from less-processed sources such as nuts, nut butters, and higher-fat fruits and veggies (avocados, black olives, etc).
Number of Servings: 2
Ingredients
-
1 1/2 cups potatoes, cut into 1/2" cubes
Vegetable 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 cream
1/4 cup Fat Free I Can't Believe it's not Butter
Dillweed, 1 teaspoon dried or 1/2 teaspoon fresh
Salt to taste (nutrition information used 1/2 teaspoon)
Pepper to taste (nutrition information used 1/2 teaspoon)
Directions
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.
