This is another recipe I adapted from Weight Watchers. As I’ve mentioned in previous posts, I was fanatical about WW exchanges before I mellowed out. Their process for this recipe was cumbersome and had what I consider to be unnecessary steps.
- 1.5 pounds small red potatoes, unpeeled and cut into 1″ chunks
- 3 cloves of garlic
- 2 cups chicken broth
- 2 tablespoons non fat sour cream
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon salt
- 1/2 tsp dried basil or 1 tsp fresh (optional)
- 1/4 cup scallions, sliced (optional)
In a medium saucepan heat the chicken broth until boiling. Carefully add potatoes and return to a boil. Lower heat and simmer, uncovered, for 15 minutes or until the potatoes are tender.
Using a Pampered Chef Slotted Spoon or Skimmer, remove the potatoes from the pan and transfer them to a bowl. Re-heat the broth over medium high heat until boiling. Cook until broth reduces down to about 1/2 cup (about 10 minutes).
Return potatoes to saucepan, add sour cream, salt and pepper. Using The Pampered Chef Mix ‘N Masher, mash in the reduced broth leaving the texture somewhat chunky.
One of the kitchen tools I’m madly in love with is my immersion blender. Be warned that potatoes don’t do well if you try to use any kind of food processor to blend them. The immersion blender messed with the consistency and made the potatoes kind of glue-like instead of fluffy. A hand mixer with two beaters is a much better bet if you must use a mechanical appliance.
Nutritional information – values per serving are approximate:
Calories 133.6 Total Fat 0.9 g Cholesterol 4.0 mg Sodium 491.9 mg Potassium 994.7 mg Total Carbohydrate 27.9 g Protein 3.9 g
Inspiration: Weight Watchers Smart Choice Recipe Collection – 1993