Cooking Light JUNE 2011
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.
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
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
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
Go to full version of