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Herbed Mashed Potatoes Recipe

Photo by: Taste of Home

Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.

This recipe is:

Healthy

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6 Servings
Prep: 30 min. Bake: 25 min.

Ingredients

4 large potatoes, peeled and cubed
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
3/4 cup sour cream
1 teaspoon dill weed
1/4 to 1 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1/4 teaspoon crushed red pepper flakes, optional
Paprika, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender.
Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon peel and red pepper flakes if desired.
Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: One 3/4 cup serving (prepared with reduced-fat sour cream and 1/4 teaspoon salt) equals 160 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 145 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Herbed Mashed Potatoes published in Quick Cooking September/October 2001, p57

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