Microwave Smashed Potatoes

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 4.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.6g
  • Carbohydrate: 42.6g
  • Fiber: 2.8g
  • Cholesterol: 13mg
  • Iron: 0.8mg
  • Sodium: 333mg
  • Calcium: 78mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 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 0.6g); SODIUM 236mg
  3. 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 2.9g (sat 0.7g); SODIUM 329mg
  4. 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 6.1g (sat 3.7g); SODIUM 280mg
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