Recipe Categories
Sides & Veg
Back to Potatoes
12/18/2006
1
1/3 pounds potatoes (about 4 medium), cut into 1-inch cubes
1/2 cup nonfat sour cream substitute
1/3 cup sliced green onion
1/4 to 1/3 cup 1% milk
2 teaspoons chili powder
salt, to taste
pepper, to taste
1/2 cup reduced-fat cheddar cheese (2 ounces)
3 tablespoons chopped cilantro (optional)
1. In medium saucepan, cook potatoes in 2 inches boiling water, covered, about
12 minutes until tender; drain thoroughly, then shake potatoes in pan over low
heat 1 to 2 minutes to dry thoroughly.
2. Mash potatoes with electric mixer or potato masher. Mix in sour cream
substitute, green onions, milk and chili powder. Season with salt and pepper.
(Do not overbeat.)
3. Stir gently over low heat just until heated through. Serve topped with cheese
and cilantro.
He hasn't an enemy in the world - but all his friends hate him.
- Eddie Cantor