baking potatoes, (about 8 potatoes), peeled and cut into 1 1/2-inch chunks
reduced-sodium chicken broth, heated
reduced-fat sour cream
freshly ground pepper, to taste
salt, to taste
- Place potatoes in a large heavy pot and cover with cold salted water. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, until tender, 10 to 15 minutes.
- Drain the potatoes and return to the pot. Off the heat, mash potatoes, adding enough hot broth to make a smooth puree. Stir in sour cream and season with salt and pepper.
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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