Smashed Potatoes with Sour Cream and Chives

Smashed Potatoes with Sour Cream and Chives 

served along side Simple Turkey Meatloaf 

and Spicy Gingered Asian Slaw

Recipe from The Food You Crave

Husband-Tested in Alice’s Kitchen

Serves 4

Here are some home-style potatoes with a nice tang of just a bit of sour cream. They’re a bit more healthful than regular mashed potatoes because the skin is left on the potatoes, and in place of butter, flavorful broth is used.

1 ¼ lbs. Yukon Gold potatoes (about 4 medium), left unpeeled and cut into 1-inch cubes

¼ cup** vegetable or chicken broth, warmed (I used Homemade Vegetable Broth.)

¼ cup sour cream

1 ½ Tablespoons chopped fresh chives (you could substitute scallions)

Kosher salt, to taste

Freshly ground pepper, to taste

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 -15 minutes.  (You can also just boil the potatoes until tender.)

Drain the potatoes and return them to the pot.  Add the warm broth and coarsely mash.  Stir in the sour cream and chives (or scallions), season with salt and pepper and serve.  **If the potatoes seem stiff, add more warm broth.

Nutritional information for ¾ cup serving:  130 calories; 2 grams fat; 4 grams protein; 24 grams carbohydrates; 2.5 fiber; 8 milligrams cholesterol; 22 milligrams sodium