Mashed Potatoes with Sour Cream and Mushrooms

  • Yield: 8 servings


5pounds russet or all-purpose potatoes, peeled and cut into large cubes
Salt, to taste
5tablespoons butter or butter/canola oil substitute
2/3cup 2 percent milk, warmed
1cup fat-free sour cream
6sprigs dill, chopped
Freshly ground black pepper, to taste
2cups chopped mushrooms


  1. Cook potatoes in large pot of boiling salted water 20 minutes until tender. Drain potatoes and return to same pot. Stir over medium heat 1 minute until excess moisture evaporates; remove from heat. Add 4 tablespoons butter to potatoes and mash well. Add 2/3 cup milk and mix, adding more milk gradually to reach desired consistency. Add sour cream and dill. Season potatoes with salt and pepper.
  2. Melt remaining tablespoon butter in a skillet over medium-high heat. Add mushrooms and saute 2 minutes until tender. Fold into potatoes and serve.

Nutritional Info *per serving

  • Calories 321
  • Fat 8g
  • Saturated Fat 5g
  • Cholesterol 23mg
  • Sodium 45mg
  • Carbohydrate 57g
  • Fiber 5g
  • Sugars 6g
  • Protein 7g