SLIM MASHED GOLDEN POTATOES

2 pounds Yukon gold or other yellow-fleshed potatoes, peeled and cut
1 bay leaf
1/2 cup vegetable broth
1/2 cup nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a 4-quart saucepan, heat potatoes and bay leaf with enough water to cover to boiling over high heat.

Reduce heat to simmer; cover and cook potatoes until tender-about 15 minutes.

Drain and return potatoes to saucepan; discard bay leaf.

With potato masher, mash potatoes until lumpy. Add broth, sour cream, salt, and pepper; mix well and serve.

Servings: 10 (1/2 cup each)
Per serving: 4 g protein; .09 g fat; 17 g carb; 3.5 g fiber; 126 mg sodium; 0 cholesterol; 82 calories.

Source: Country Living Magazine; September, 1998