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Tuesday, April 9, 2013

Kathleen's Creamy Whipped Potatoes

This is a Weight Watchers recipe that Kathleen has made several times. It's really good!

Creamy Whipped Potatoes

2 baking potatoes (1 ½ pounds) peeled and cubed 
                          [I used Yukon Gold, and left the skins on the tater]
1/3 cup low sodium chicken broth
¼ cup reduced fat sour cream
¼ cup fat free cream cheese at room temperature
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup chopped scallions
Optional: ¼ cup sweet onion finally chopped

Place the potatoes and enough water in to cover in a large sauce pan; bring to a boil. Reduce the heat
and simmer covered until the potatoes are tender; about 20 minutes. Drain and transfer to large bowl

Add the broth, sour cream and cream cheese, salt and pepper. With electric mixer on medium speed,
beat the potatoes until smooth and creamy. Stir in the scallions. Hint: start the potatoes by using
potato masher and then add the rest of the ingredients.

You can also put them in a casserole dish and baked about 45 minutes at 350 F

Per serving (generous ½ cup): 168 calorie; 2 g fat; 1 g Sat Fat; 0 g trans fat; 9 mg chol; 393 mg sod;32 g Fib; 6 g Prot;65 mg Calc. Points value: 3

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