Horseradish, Parsley & Sour Cream Mashed Potatoes

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From: EatingWell Magazine November/December 2013

In this healthy mashed potato recipe, we use reduced-fat sour cream instead of butter and cream and flavor the mashed potatoes with zesty horseradish and fresh parsley. These mashed potatoes taste great with grilled steak or chicken.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 pounds Yukon Gold potatoes (about 12 medium)
  • 1 tablespoon salt
  • 1 cup reduced-fat sour cream
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons horseradish
  • Black or white pepper to taste

Preparation

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  1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  2. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  3. Stir sour cream, parsley, horseradish and pepper into the potatoes.
  • Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 182 calories; 4 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 27 mcg folate; 12 mg cholesterol; 2 g sugars; 0 g added sugars; 433 IU vitamin A; 18 mg vitamin C; 54 mg calcium; 1 mg iron; 280 mg sodium; 599 mg potassium
  • Nutrition Bonus: Vitamin C (31% daily value), Potassium (17% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 fat

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