Basic Mashed Potatoes

Yield: 8 servings (serving size = 3/4 cup)
Source: Cooking Light Annual Recipes 2003 pg 313

CL Comments: The fun thing about making mashed potatoes is the different ingredients you can add to them. Chicken broth and sour cream are added here for full-bodied flavor.
Amy's Comments: These are what the title says - basic mashed potatoes. If you are looking for traditional plain old mashed potatoes, these are it! Great creamy texture and good flavor. I used yukon golds and also put the butter IN not on top like the recipe says.


3 pounds cubed peeled baking potato
1/2 cup 2% reduced-fat milk
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons reduced-fat sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter, softened


  1. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
  2. Drain and return potato to pan. Add milk and broth; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in sour cream, salt, and pepper. Top with butter.


Healthy Units: 3 per serving
162 calories; 25.4 g carbohydrates; 15 mg cholesterol; 5.4 g fat; 306 mg sodium; 3.7 g protein; 0 mg calcium; 1 mg iron; 2.2 g fiber

Back to Recipes in Alpha Order
Back to Recipes by Type