Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Potatoes; in 1-inch cubes |
| ½ cup | Nonfat sour cream substitute |
| ⅓ cup | Sliced green onions |
| ¼ cup | 1% milk; (up to 1/3) |
| 2 teaspoons | Chili powder |
| \N \N | Salt and pepper; to taste |
| ½ cup | Reduced-fat cheddar cheese; (2 ounces) |
| 3 tablespoons | Chopped cilantro; (optional) |
In medium saucepan cook potatoes in 2 inches boiling water, covered, about 12 minutes until tender; drain thoroughly, then shake potatoes in pan over low heat 1 or 2 minutes to dry thoroughly. Mash potatoes with electric mixer, or potato masher. Mix in sour cream, green onions, milk and chili powder. Season with salt and pepper (Do not overbeat.) Stir gently over low heat just until heated thorough. Serve topped with cheese and cilantro.
Nutritional Information Per Serving: 200 calories 3 g fat 8 mg cholesterol 82 mg sodium 35 carbohydrate 3 g fiber 10 g protein
Source:
Provided by The National Potato Promotion Board Recipe by: National Potato Promotion Board Posted to MC-Recipe Digest V1 #949 by Badams <adamsfmle@...> on Dec 08, 1997