From Cooking Light
Yukon gold and Finnish potatoes have such a rich, creamy texture, you’ll think they’ve already been buttered.
Ingredients:
2 pounds peeled Yukon gold or Finnish potatoes, cut into 1-inch pieces
5 garlic cloves
1/4 cup skim milk
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Directions:
Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Mash to desired consistency.
Heat milk and sour cream in a small saucepan over low heat until warm, stirring constantly. Add milk mixture, salt, and pepper to potatoes, stirring until well-blended.
Note: This recipe can be cut in half easily to serve 2.
Makes: 4 servings
Serving Size: 1 cup
Each serving provides: CALORIES 163 (2% from fat); FAT 0.3g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 8.6g; CHOLESTEROL 0.0mg; CALCIUM 94mg; SODIUM 344mg; FIBER 4.1g; IRON 7.4mg; CARBOHYDRATE 32.2g
Source: Cooking Light, OCTOBER 1996
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