Photo of Garlic mashed red potatoes by WW

Garlic mashed red potatoes

Total Time
27 min
15 min
12 min
These slimmed down spuds are a nod to the old school baked potato topped with sour cream and chives. In them, fresh garlic and chives combine with sour cream and milk to give fantastic flavor. Serve the garlic mashers smooth or slightly lumpy — the choice is yours. The jury is still out on the best potato for mashing, but using red potatoes means you'll get a waxier result than standard russets or creamy Yukon golds. Red potatoes are high in moisture, but lower in starch than other varieties, and they hold their shape well once cooked. For that reason, preparing them slightly lumpy as rustic mashed potatoes is easiest.


Uncooked red potato

8 small, peeled and cut into 2-inch chunks


4 clove(s), peeled

Fat free sour cream

¼ cup(s)

Fat free skim milk

¼ cup(s)


2 Tbsp, fresh, minced

Table salt

tsp, or to taste

Black pepper

tsp, freshly ground, or to taste


  1. Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil. Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan.
  2. Add sour cream, milk and chives to pan; mix until combined. Mash mixture with a potato masher until smooth (or leave some lumps if desired); season to taste with salt and pepper. Yields about 1/2 cup per serving.