I love using baby red potatoes as a quick side dish recipe as you don’t have to peel these tiny potatoes which makes for quick prep time and this recipe doesn’t call for any butter or cream so the potatoes aren’t loaded with calories. The secret to this recipe is boiling the potatoes in chicken stock which I think adds extra flavor to the potatoes. Give them a try and let me know what you think!
Ingredients
- 2 1/2 pounds baby red potatoes, unpeeled and cut into cubes
- 1 Tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup reduced-fat sour cream
- 1 14 ounce container chicken stock
Instructions
- Pour 3/4 container of chicken stock into a large stove top pan.
- Place cubed potatoes in pan and turn on high heat.
- Boil potatoes for 15-20 minutes until potatoes are soft.
- Drain potatoes.
- Add reduced-fat sour cream, garlic, salt, and pepper to potatoes.
- Using a stand-up mixer or potato masher, mix potatoes.
- Slowly add remaining chicken stock to potatoes and continuing mashing until desired consistency.
- Add additional salt and pepper to taste.
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How much is a serving?
How many servings does this make? Also, what is 1 serving (1/2 cup, 1 cup)?
Hi Brittany! Thanks for the comment. We are working on adding nutrition info to all our recipes so I’ll let you know when we have updated this one. Thank you!
130
2.6
^ is that the calories and serving? Not sure what it stands for at the top of the page.