Total TimePrep/Total Time: 25 min.
- 2 pounds medium red potatoes (about 7), quartered
- 2 tablespoons butter
- 1/4 cup sour cream
- 1/4 cup 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground nutmeg
- Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
- Drain; return to pan. Mash potatoes to desired consistency; stir in remaining ingredients.
Nutrition Facts1 cup: 254 calories, 10g fat (6g saturated fat), 20mg cholesterol, 219mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 5g protein.
Oct 17, 2016
Very good, even used skim milk and fat free sour cream and they were still delicious! Will make again !
Jul 19, 2015
Quick, easy and delicious!
Mar 12, 2013
Quick and easy and go with just about anything!
Apr 22, 2012
my go-to recipe when I want something just a little different.
Nov 8, 2011
Tonight I used Plain Organic Yogurt instead of the sour cream and it was still very delicious.
Jan 30, 2011
This recipe is great with lots of meats, but I really like it with Jennifer Shaw's Zippy Paprika Chicken.
Jun 22, 2010
I've made this several times since recieving it in an issue, we just moved and I have yet to unpack my mags so I was happy to pull the recipe up on the laptop last night and made this to accompany Tuscan Beef w/tomatoes, it was delicous, my 2 year old had 2 servings!
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