Mashed Sour Cream and Scallion Potatoes

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Photo by Susie Cusher
Mashed Sour Cream and Scallion Potatoes 2.9 191 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 413 calories
    • Fat 11 g
    • Sat Fat 6 g
    • Cholesterol 27 mg
    • Sodium 43 mg
    • Protein 9 mg
    • Carbohydrate 73 g
    • Fiber 6 g
    • Iron 1 mg
    • Calcium 89 mg

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. 

Ingredients

  1. Check 10 large Idaho potatoes (7 pounds), peeled and quartered
  2. Check 5 garlic cloves, peeled
  3. Check 1 cup reduced-fat sour cream
  4. Check 1/2 cup milk
  5. Check 4 tablespoons unsalted butter, softened
  6. Check 7 scallions, white and light green parts, thinly sliced

Directions

  1. 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.
  2. 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.