Herbed mashed potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | cup | Cubed peeled baking potato (about 2 3/4 pounds) |
| 2 | eaches | Garlic cloves, halved |
| ½ | cup | 1% low-fat milk |
| ½ | cup | Low-fat sour cream |
| 2 | tablespoons | Minced fresh parsley |
| 2 | tablespoons | Minced fresh oregano |
| 1 | tablespoon | Minced fresh thyme |
| 1 | tablespoon | Margarine |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Place potato and garlic in a large saucepan; cover with water and bring to a boil. Cook 20 minutes or until very tender; drain.
Return potato mixture to pan. Add milk and remaining ingredients; beat at medium speed of a mixer until smooth. Yield: 6 servings (serving size: 1 cup).
CALORIES 184 (23% from fat); PROTEIN 4.8g; FAT 4.7g (sat 2.1g, mono 1.6g, poly 0.8g); CARB 31.8g; FIBER 2.8g; CHOL 8mg; IRON 1.6mg; SODIUM 344mg; CALC 71mg
From COOKING LIGHT magazine, July/Aug. 1995.
Submitted By IRIS GRAYSON On 07-03-95