| 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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