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Smashed potatoes with sour cream and chives

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Ingredients

  • 1 1/4 pound yukon gold potatoes (4 medium), left unpeeled and cut into 1-inch pieces
  • 1/4 cup low-sodium chicken broth, warmed
  • 1/4 cup reduced-fat sour cream
  • 1 1/2 tablespoon chopped fresh chives

Preparation

Baking Directions:

Place the potatoes in a steamer basket fitted over a large pot of boiling water.

Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

Drain the potatoes and return them to their pot.

Add the warm broth and coarsely mash.

Stir in the sour cream and chives, season with salt and pepper, and serve.