| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Potatoes | 2 | Servings | |
INGREDIENTS
| 1 | lb | Yukon Gold potatoes; peeled |
| 1/2 | c | Low-salt chicken broth |
| 3 | tb | Fat-free sour cream |
| 1 | pn | Ground nutmeg |
INSTRUCTIONS
Cut potatoes into 2" pieces. Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough of the chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve. Per serving: 161 Calories; 0g Fat (1% calories from fat); 7g Protein; 35g Carbohydrate; 4mg Cholesterol; 170mg Sodium Recipe by: Bon Appetit - 3/97 Posted to Digest eat-lf.v097.n230 by <ebburtis@ix.netcom.com> on Sep 13, 97
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