TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1-1/2 pounds small unpeeled red potatoes, cubed
  • 2 fresh broccoli spears
  • 1-2/3 cups chopped onions
  • 1/3 cup reduced-fat sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

2/3 cup: 119 calories, 1g fat (1g saturated fat), 4mg cholesterol, 413mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.


  1. Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10 minutes. Remove broccoli florets from stems. Peel stems and cut into 1/4-in. slices; cut slices in half. Add florets and stems to potatoes; cook 10-12 minutes longer or until potatoes and broccoli are tender; drain
  2. In a nonstick skillet coated with cooking spray, cook onions until tender. Drain potato mixture. Add onions, sour cream, salt and pepper; mash. Yield: 6 servings.
Originally published as Broccoli Mashed Potatoes in Light & Tasty June/July 2005, p46

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