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Mashed Sour Cream and Scallion Potatoes

Susie Cusher
8 Hands-On Time: 0hr 10m Total Time: 0hr 20m


  • 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


  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.
By Rori Spinelli-Trovato,  November 2000

Quick Tip

Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

Nutritional Information

  • Per Serving
  • Calories 413Calories From Fat 0%
  • Calcium  89mg
  • Carbohydrate  73g
  • Cholesterol  27mg
  • Fat  11g
  • Fiber  6g
  • Iron  1mg
  • Protein  9mg
  • Sat Fat  6g
  • Sodium  43mg
What does this mean? See Nutrition 101.

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