Skinny Mashed Potatoes
The trick to making these potatoes "skinny" is replacing the butter and cream with chicken broth. Try them...you'll find you won't miss the fat because they're full of so much flavor.
Recipe from Swanson Broth & Stock
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
Generous dash ground black pepper
Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
Mash the potatoes with 1 1/4 cups broth and black pepper. Add additional broth, if needed, until the potatoes are the desired consistency.
Dietary Exchanges: 2 Starch, 1/2 Other Carbohydrate
USDA MyPyramid: 1 cup Vegetables
Weight Watchers Points®: 3
Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc. Weight Watchers® Points® Value: The POINTS® value for this product was calculated by Campbell's and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and POINTS® registered trademarks.