Mashed Sour Cream and Scallion Potatoes

Mashed Sour Cream and Scallion Potatoes
Susie Cusher
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preparation
10
minutes
cooking
20
minutes
Serves 8

Ingredients

10
large Idaho potatoes (7 pounds), peeled and quartered
5
garlic cloves, peeled
1
cup
reduced-fat sour cream
1/2
cup
milk
4
tablespoons
unsalted butter, softened
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.
     
Rori Spinelli-Trovato
October 2000

Nutritional Information

  • Per Serving
  • Calories 413
  • Calcium 89 mg
  • Carbohydrate 73 g
  • Cholesterol 27 mg
  • Fat 11 g
  • Fiber 6 g
  • Iron 1 mg
  • Protein 9 mg
  • Sat Fat 6 g
  • Sodium 43 mg
What does this mean? See Nutrition 101.

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