Makes 4 servings, about 3/4 cup each.

• 1 lb. new or baby potatoes, scrubbed and cut into 1-in. chunks

• 2 slices bacon

• 1/3 c. low-fat milk or buttermilk

• 1/2 tsp. salt

• 1/4 tsp. freshly ground pepper

• 1/3 c. reduced-fat sour cream

• 2 green onions, sliced


Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.

Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.

Mash the potatoes, milk (or buttermilk), salt and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain.

Fold in sour cream, green onions and crumbled bacon.

Nutrition information per serving:

Calories 145 Fat 4 g Sodium 412 mg

Carbohydrates 23 g Saturated fat 2 g Calcium 76 mg

Protein 5 g Cholesterol 13 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 1/2 bread/starch, 1 fat.