Ingredients
- 3 pounds baking potatoes, (about 8 potatoes), peeled and cut into 1 1/2-inch chunks
- Salt, to taste
- 1/2 cup reduced-sodium chicken broth, heated
- 2 tablespoon reduced-fat sour cream
- Freshly ground pepper, to taste
Cooking Directions
Step 1
Place potatoes in a large heavy pot and cover with cold salted water. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, until tender, 10 to 15 minutes.
Step 2
Drain the potatoes and return to the pot. Off the heat, mash potatoes, adding enough hot broth to make a smooth puree. Stir in sour cream and season with salt and pepper.
Nutrition Info
- Serving: Per serving
- Calories: 178
- Carbohydrates: 40g
- Fat: 1g
- Protein: 5g
- Dietary Fiber: 3g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 2mg
- Potassium: 957mg
- Sodium: 62mg
- Exchanges: 2 1/2 starch
- Carbohydrate Servings: 2 1/2