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David Burns


2lbs. Pealed and quartered potatoes
½ cup Fat free sour cream
½ cup Fat free chicken broth
½ tsp Salt
¼ tsp White Pepper
½ tsp Ground Nutmeg (Optional)


  1. Peal and quarter potatoes. Boil until tender
  2. Drain potatoes and transfer to a large mixing bowl
  3. On low speed begin whipping potatoes
  4. Slowly add sour cream and chicken broth
  5. Add salt, pepper, nutmeg
  6. Increase speed of mixer and whip potatoes until reaching desired consistency

Yield: 8 – ½ Cup Servings

Nutritional Information:

113 Kcal
.17g Fat
4.97 Protein