Leave the skin on these quick and easy mashed red potatoes flavored with sour cream and green onions. Made with no butter they are healthy, low calorie and low fat. Perfect for a healthy Thanksgiving or Christmas side dish.
The question currently at hand is “Can one have too many mashed potatoes recipes?”. The answer is emphatically “No!”. Mashed potatoes are a childhood favorite, that carried on being a favorite right into adulthood. I even put mashed potatoes on my leftover Thanksgiving sandwich the day after. When I am sick, I want mashed potatoes. It is just the way it is. Think about it, mashed potatoes are so versatile. You can make them creamy, lumpy, or smashed. Leave the skin on or take it off. Use buttery Yukon Gold potatoes for a smooth finish or red potatoes for a rustic mashed potato. Add butter, olive oil or chicken broth. How about roasted garlic and cheese? I also like to mix in other mashed vegetables like rutabagas and butternut squash. This options are limitless.
This time I drew inspiration from my Salt & Vinegar Baked French Fries. They were made after my favorite potato chip flavor. I started to think about other potato chips flavors, and sour cream and onion came to my mind. I was not sure how I would make french fries with those flavors, but I was sure I could make one heck of mashed red potatoes with sour cream and green onions. In fact I left the skin on the potatoes to save time. I really do not like to peel potatoes, and who has time on Thanksgiving morning to peel 5 lbs. of potatoes? Red potatoes also keep their structure better after cooking, so I wanted to make rustic, aka, lumpy mashed potatoes, more like smashed.
That is the story of my
mashed smashed Sour Cream & Onion Red Potatoes. Try them out on your holiday menu. You can also find a lot more holiday inspiration this week on Sunday Suppers. I cannot wait for Thanksgiving. Time to go make more mashed red potatoes or smashed potatoes.
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Sour Cream & Onion Smashed Red Potatoes (Low Calorie, Healthy, Low Fat) #SundaySupper
- 1 1/2 lbs. red potatoes cut into 1 1/2 inch chunks
- 1 garlic clove smashed
- 1 tsp. kosher salt divided
- 1/2 cup non-fat milk
- 6 tbsp. reduced fat sour cream
- 1/4 cup finely chopped green onion
- 1/4 tsp. fresh ground black pepper
Place potatoes, garlic and 1/2 tsp. salt in a pot and cover with cold water.
Bring to a boil. Boil until potatoes are fork tender, about 10 minutes.
Drain and place back in the pot.
Add milk and mash potatoes with a potato masher until most of the lumps are gone.
Stir in milk, sour cream, green onion, salt and pepper.
I calculated 5 Weight Watcher Smart Points
Happy Healthy Eating,
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.