4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup 1% low-fat milk
2 tablespoons minced fresh chives
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Place potato pieces in a large microwave-safe bowl. Cover bowl with plastic wrap; cut a 1-inch slit in center of plastic wrap. Microwave at HIGH 10 minutes. Let stand for 2 minutes. Add sour cream and remaining ingredients to bowl; mash with a potato masher.
SOUTHWEST VARIATION: Omit sour cream and chives; decrease milk to 2 tablespoons and salt to 1/4 teaspoon. Add 3/4 cup plain low-fat yogurt; 1 tablespoon chopped chipotle chile, canned in adobo sauce; and 1/4 teaspoon ground cumin. Yield: 4 servings (serving size: about 1 cup). CALORIES 206; FAT 1g (sat 6g); SODIUM 236mg
ROASTED GARLIC VARIATION: Note: You can find roasted garlic cloves at the salad bar in many grocery stores. Omit sour cream and chives; increase milk to 3/4 cup. Add 1/4 cup coarsely chopped roasted garlic cloves and 1 tablespoon chopped fresh sage. Yield: 4 servings (serving size: about 1 cup). CALORIES 223; FAT 9g (sat 7g); SODIUM 329mg
BACON AND CHEDDAR VARIATION: Decrease salt to 1/4 teaspoon. Add 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese and 1 slice center-cut bacon, cooked and crumbled; mash with a potato masher to desired consistency. Yield: 4 servings (serving size: about 1 cup). CALORIES 254 (0% from fat); FAT 1g (sat 7g); SODIUM 280mg
A great way to quickly make mashed potatoes. They tasted great at first bite, but as they cooled, the texture was a bit gummy. I'm not sure if a small amount of water while cooking would help? We'll definitely make again for the convenience factor, but they don't really replaced the real thing.
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