- 3 pounds potatoes, peeled and quartered
- 1/2 cup fat-free sour cream
- 4 ounces fat-free cream cheese
- 1 tablespoon butter-flavor spray
- 1/2 teaspoon salt (optional)
- 1/8 teaspoon pepper
- Skim milk
Boil potatoes in water for about 20 minutes or until done. Drain water off and whip with a mixer until smooth. Add sour cream, cream cheese, butter-flavor spray, salt, and pepper, mixing well after each addition. If the potatoes are too thick, add 1/4 to 1/2 cup skim milk for desired consistency. Spray a 2-quart casserole pan with butter-flavor cooking spray and spread potatoes evenly in the pan. Cover and refrigerate. This recipe can be made two to three days in advance. When ready to use, bake at 350°F for 45 minutes or until hot.
Yield: 11 servings. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 116, Carbohydrates: 24 g, Protein: 5 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 85 mg, Fiber: 0 g
Exchanges per serving: 1 1/2 starch. Carbohydrate choices: 1 1/2.
This recipe was developed by Sandy Bjerkness, a Certified Diabetes Educator and registered dietitian working in research at Mayo Clinic in Rochester, Minnesota.