5 pounds Yukon gold or red potatoes
4 T Challenge Spreadable Butter with Canola Oil
2 T Olive Oil
3 T non-fat sour cream
Peel potatoes, cut into quarters, then boil until fork tender. Drain. Mash potatoes with butter, olive oil and sour cream. Add additional sour cream for creamier texture. Season with pepper to taste.
14 servings (2/3 C each)
Sodium: 48 mg