• 4servings
  • 25minutes
  • 140calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) new or baby potatoes , scrubbed and cut into 1-inch chunks

  2. 2 slice(s) bacon

  3. 1/3 cup(s) low-fat milk or buttermilk

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) freshly ground pepper

  6. 1/3 cup(s) reduced-fat sour cream

  7. 2 scallions , sliced

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.

  2. Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.

  3. Mash the potatoes, milk (or buttermilk), salt, and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain. Fold in sour cream, scallions, and the crumbled bacon.

  4. Exchanges: 1 1/2 starch, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Potassium and Vitamin C (17% daily value)


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