Sour Cream and Garlic Mashed Potatoes
The delicious potatoes taste super indulgent thanks to our cooking trick. In place of butter, we reserve the cooking water from the potatoes to reincorporate during the mashing. The starchy water has tons of flavour from the garlic and potatoes and makes the potatoes perfectly creamy. A little sour cream adds some zing and richness. Try these for your next holiday gathering or alongside grilled pork tenderloin or chicken breasts on a weeknight. The majority of the 42 minute cooking time in hands-free making more time for other dishes to come together. Adults and kids alike will ask for seconds of these tasty spuds. Add some colour and more flavour with a sprinkle of chopped fresh parsley or snipped fresh chives.
1¼ pound(s), (about 4) russet variety, peeled and chopped
5 clove(s), large, peeled
Fat free sour cream
⅛ tsp(s), freshly ground
1 tsp(s), chopped, for garnish (optional)
- Combine the potatoes and garlic in a large saucepan; add enough water to cover. Bring the potatoes to a boil, reduce the heat, and simmer until the potatoes are tender, 20–30 minutes. Drain, reserving 3⁄4 cup of the cooking liquid.
- Mash the potatoes and garlic in the saucepan. Stir in the sour cream, oil, salt, and pepper. Gradually stir in enough of the cooking liquid, 2 or 3 tablespoons at a time, until the potatoes become creamy. Garnish with parsley, if using.
- Yields about 3/4 cup per serving.
The trick to keeping the fat grams in check while maintaining the creamy consistency is adding some of the liquid the potatoes cook in, instead of butter, when mashing. Sprinkle the potatoes with 1 tablespoon chopped fresh parsley or snipped fresh chives.