• 8servings
  • 30minutes
  • 122calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) red potatoes , scrubbed and halved or quartered if large

  2. 1/2 cup(s) reduced-fat sour cream

  3. 1/4 cup(s) finely chopped shallots

  4. 1/4 cup(s) chopped fresh parsley

  5. 3 tablespoon(s) low-fat milk

  6. 1 tablespoon(s) extra-virgin olive oil

  7. Salt & freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.

  2. Meanwhile, combine sour cream, shallots, parsley, milk, oil, salt and pepper in a small bowl. Stir until smooth and set aside.

  3. Drain the potatoes and crush-but do not completely mash-potatoes with a potato masher or the back of a large spoon. Stir in the sour-cream mixture. Adjust seasonings with salt and pepper.


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