Thursday, June 12, 2008

Ranch Mashed Potatoes

I just made a fraction of this Cooking Light, but it was enough for the three of us. It was pretty good; nothing spectacular, but good. Ryan, however, ate almost the entire portion of what I dished out to photograph! This really is something I'd probably make again, although I wouldn't actually plan it out; I'd just kind of dump what I had in the bowl.

  • 13 cups cubed red potato (about 4 pounds)
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions
  • 1/4 cup low-fat buttermilk
  • 3 tablespoons butter, softened
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried dill
Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Yield: 12 servings (serving size: 2/3 cup)

CALORIES 197 (21% from fat); FAT 4.5g (sat 2.7g,mono 0.9g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 14mg; CALCIUM 47mg; CARBOHYDRATE 35.9g; SODIUM 206mg; PROTEIN 4.3g; FIBER 3.2g

Cooking Light, NOVEMBER 2007

1 comment:

  1. Mmm, those look and sound SOOO good!


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