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.
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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!