Photo by: Photo: Susie Cushner

Mashed Sour Cream and Scallion Potatoes

  • Yield: 8 servings


  • 10 none large Idaho potatoes (7 pounds), peeled and quartered
  • 5 none garlic cloves, peeled
  • 1 cup reduced-fat sour cream
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, softened
  • 7 none scallions, white and light green parts, thinly sliced


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.

Nutritional Information

Amount per serving
  • Calcium: 89mg
  • Calories: 413none
  • Calories from fat: 0%
  • Carbohydrate: 73g
  • Cholesterol: 27mg
  • Fat: 11g
  • Fiber: 6g
  • Iron: 1mg
  • Protein: 9mg
  • Saturated fat: 6g
  • Sodium: 43mg

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Mashed Sour Cream and Scallion Potatoes Recipe