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Herbed Mashed Potatoes

Herbed Mashed Potatoes
Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.
6 ServingsPrep: 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.
Nutrition Facts: One 3/4 cup serving (prepared with reduced-fat sour cream and 1/4 teaspoon salt) equals 160 calories,
© Taste of Home 2013

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Herbed Mashed Potatoes (continued)

Nutrition Facts: 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.
© Taste of Home 2013