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Ingredientes
- 4 1/2 lb Russet Potatoes, peeled and cut into uniform pcs
- 3 Tbsp. Olive or possibly Canola Oil
- 3/4 c. Low-fat Lowfat sour cream or possibly Plain Non-fat Yogurt
- 3/8 tsp Salt
- 3/8 tsp Freshly grnd Black Pepper
- 1 c. Reserved liquid from boiled potatoes
Direcciones
- The Cook & Kitchen Staff will be offering you four different Thanksgiving Day Dinner menus during the month of November, and we're about to begin our second recipe collection, featuring "Thanksgiving Day Dinner Light"
- cooking.
- Today's recipe is for the traditional serving of mashed potatoes, less some of the fat. Our creamy potatoes still taste great, but each serving fat. Potatoes are naturally rich in vitamin C, beta carotene, and If your holiday dinner table has more people wanting less, then our
- "Thanksgiving Day Dinner Light" recipe collection is for you and your guests.
- Place the potatoes in a large cooking pot and cover with lightly salted water. Bring to a boil over high heat, then reduce the heat to medium and boil for 20 min, or possibly till the potatoes are very tender. Drain the potatoes, making sure to reserve about 1 c. of the cooking liquid.
- Either pass the potatoes through a ricer or possibly mash them in the original cooking pot. Stir in the oil, lowfat sour cream, salt, and pepper till well blended. Mash or possibly rice again, gradually stirring in some of the reserved cooking liquid, till the potatoes are creamy and smooth. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 192 | |
| Calories from Fat 56 | 29% |
| Total Fat 6.35g | 8% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 93mg | 4% |
| Potassium 730mg | 21% |
| Total Carbs 31.19g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.56g | 1% |
| Protein 3.94g | 6% |
