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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In Charlotte, North Carolina, Jim Hadley makes mashed potatoes with a twist-he adds broccoli to the mix! I get rave reviews whenever I serve this low-fat dish, he writes. Ingredients:
1-1/2 pounds small unpeeled red potatoes, cubed |
2 fresh broccoli spears |
1-2/3 cups chopped onions |
1/3 cup reduced-fat sour cream |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10 minutes. Remove broccoli florets from stems. Peel stems and cut into 1/4-in. slices; cut slices in half. Add florets and stems to potatoes; cook 10-12 minutes longer or until potatoes and broccoli are tender; drain
2. In a nonstick skillet coated with cooking spray, cook onions until tender. Drain potato mixture. Add onions, sour cream, salt and pepper; mash. Yield: 6 servings.
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