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Mashed Sour Cream and Scallion Potatoes

Photo: Susie Cushner
Yield 8 servings


  • 10 large Idaho potatoes (7 pounds), peeled and quartered
  • 5 garlic cloves, peeled
  • 1 cup reduced-fat sour cream
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, softened
  • 7 scallions, white and light green parts, thinly sliced

Nutrition Information

  • calcium 89 mg
  • calories 413
  • caloriesfromfat 0 %
  • carbohydrate 73 g
  • cholesterol 27 mg
  • fat 11 g
  • fiber 6 g
  • iron 1 mg
  • protein 9 mg
  • satfat 6 g
  • sodium 43 mg

How to Make It

  1. Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.