Chicken broth adds a savory touch and reduced-fat sour cream adds richness without lots of fat.

Makes 6 servings, about 3/4 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

3 pounds baking potatoes (about 8 potatoes), peeled and cut into 1 1/2-inch chunks
Salt to taste
1/2 cup reduced-sodium chicken broth, heated
2 tablespoons reduced-fat sour cream
Freshly ground pepper to taste

1. 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.
2. 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.

NUTRITION INFORMATION: Per serving: 178 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 40 g carbohydrate; 5 g protein; 3 g fiber; 62 mg sodium; 957 mg potassium.
Nutrition bonus: Vitamin C (68% daily value), Potassium (27% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 starch

MAKE AHEAD TIP: Keep the potatoes warm, covered with wax paper, over a pan of barely simmering water for up to 1 hour.