Crushed Red Potatoes Print Email

2 lbs. red potatoes, scrubbed and halved or quartered if large
1/2 cup reduced fat sour cream
1/4 cup finely chopped shallots
1/4 cup chopped fresh parsley
3 TBS low-fat milk
1 TBS extra virgin olive oil
salt and pepper to taste

1) Into a large saucepan, cook potatoes in boiling salted water until tender, 10 to 15 minutes.
2) Meanwhile, in a small bowl, combine sour cream, shallots, parsley, milk, oil, salt and pepper. Stir until smooth and set aside.
3) Drain the potatoes and crush -- but do not completely mash -- with a potato masher or the back of a large spoon. Stir in the sour cream mixture. Adjust seasonings with salt and pepper.
Makes 8 cups, for 8 servings.