My family would never even imagine our thanksgiving dinner without this delicious and creamy dish…
There are so many hearty dishes served on our thanksgiving table, so I try as much as I can to prepare each dish with as minimal fat as I possibly could get away with, but that does not mean they lack on flavor….
This year for this delicious dish I used fat free sour cream and homemade turkey broth that I mead with the turkey neck and bones, and no butter in site..Salt and pepper and the dish was ready.
1 bag of russet potato, about 6 LB
1-2 cups homemade turkey broth
1 cup fat free sour cream
1 tbsp. sea salt
1 tbsp. black pepper
Peel and wash the potato, cut in to big cubes.
Add potato in to a large stock pot, add water to cover and cook until fork tender, about 10-15 minutes.
Drain the potato and return in to the same pot, mash on low heat for a minute or two.
Add turkey broth, salt, pepper and sour cream… mix well until all combined.