- 1 1/2 pounds potatoes (approximately 3 medium potatoes), peeled and sliced
- 5 tablespoons fat-free half-and-half, heated
- 1/4 cup light sour cream
- 4 teaspoons butter-flavor sprinkles (such as Butter Buds)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Place sliced potatoes in a pan and cover with water. Put lid on pan and bring to a boil over medium-high heat. Boil until potatoes are tender (about 15 minutes). Drain well.
Using an electric mixer on high, mash potatoes until smooth; periodically scraping down sides of pan. Add 3 tablespoons half-and-half and continue beating, periodically scraping down sides of pan. Add sour cream, butter-flavor sprinkles, salt, and pepper; continue mixing until smooth and combined. Thin as needed with remaining 2 tablespoons half-and-half.
Yield: 4 cups. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 93 calories, Carbohydrates: 19 g, Protein: 2 g, Fat: 1 g, Saturated Fat: < 1 g, Sodium: 146 mg, Fiber: 1 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.