Waist watchers tend to shy away from mashed potatoes, and for good reason if said potatoes contain a boatload of added butter and cream. With a few changes, we can have our mashed spuds without fear of tipping the scales in the morning.
Keeping the skins on the red skin potatoes incorporates additional fiber into this recipe and by combining them with sweet potatoes, we're adding in other valuable nutrients as well. There's no butter in this recipe, just a little olive oil and some fat-free sour cream to add richness as well as flavor.
Smashed Red Skin and Sweet Potatoes
1 large sweet potato, peeled and cut into 1 1/2" chunks
3 medium red skin potatoes, scrubbed but left with skins on, quartered
1 quart chicken broth (or enough to cover potatoes)
3 cloves garlic, peeled, left whole
salt and pepper
3 Tbsp fat-free sour cream
2 tsp olive oil
Place all potatoes and garlic in medium size pan and cover with broth. Bring to a boil, season generously with salt, reduce heat and simmer until potatoes are fork tender, 15-20 minutes. Drain thoroughly and return to pan. Smash with potato masher and add in sour cream and olive oil. Whip to desired consistency and season with salt and pepper as desired.
I've decided to enter this recipe in this month's Potato Ho Down (first timer here.)
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