Mashed Potatoes with Parsley-Shallot Butter

Yield: 8     (serving size: 3/4 cup potatoes + 1 1/2 tsp. parsley-shallot butter)

1 tsp. butter

2 tbsp. diced shallots

1/4 cup tub margarine

1 tbsp. minced fresh parsley

6 1/2 cups cubed peeled Yukon Gold or baking potato (about 2 1/2 lbs.)

2 garlic cloves, halved

1/2 cup low-fat milk

3 tbsp. low-fat sour cream

3/4 tsp. salt

1/8 tsp. black pepper

  1. Melt 1 tsp. butter in a small skillet over medium heat Add shallots and cook 3 minutes. Remove from heat and cool to room temperature. Combine shallot mixture, 1/4 cup tub margarine and parsley. Stir until mixture is well blended; cover and chill.
  2. Place potatoes and garlic in a saucepan and cover with water; bring to boil. reduce heat and simmer 25 minutes or until very tender; drain. Return potatoes to pan. Add milk, sour cream, salt and pepper; beat at medium speed of mixer until smooth. Serve mashed potatoes with butter mixture or stir in butter mixture.

CALORIES 207 (30% from fat); FAT 6.8g (sat. fat 4.2g); CHOL 19mg; SOD 300mg; CARB 32.6g; FIBER 2.2g; PROTEIN 3.9g

from Cooking Light Annual Recipes 2001

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