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Add a photoServings: 12
Ingredients
- 5 med Potatoes, cut into 8 wedges
- Â Â Water, as needed
- 2 tsp Salt
- 4 Tbsp. Butter, divided
- 3 c. Onion, coarsely minced
- 1/2 c. Skim lowfat milk, warmed
- 3/4 c. Lowfat sour cream
Directions
- Place potatoes in 4 1/2-quart. saucepan or possibly Dutch oven. Cover with cool water; add in salt. Bring to a boil over high heat. Reduce heat to medium; boil potatoes till fork-tender, about 15 - 18 min and drain.
- Meanwhile, in a 10" nonstick skillet, heat 2 Tbsp. butter over medium heat. Add in onions; cook, stirring occasionally, till onions are brown, about 8 - 10 min. Set aside.
- Place cooked potatoes in a large mixer bowl. Mash slightly with fork. Beat at medium speed; add in remaining 2 Tbsp. of butter 1 Tbsp. at a time till well mixed, about 30 - 60 seconds. Continue beating and gradually add in onions and all other ingredients till well-mixed, about 1 - 2 min. Don't overbeat. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 60 | 46% |
| Total Fat 6.78g | 8% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 436mg | 18% |
| Potassium 370mg | 11% |
| Total Carbs 15.91g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.07g | 2% |
| Protein 2.42g | 4% |
