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Mashed Potatoes with Garlic

Mashed potatoes with garlic

5
Points®
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
8
Difficulty
Easy
We boiled the garlic with the potatoes so the softened cloves would infuse a deep garlic flavor throughout the potatoes when they're mashed.

Ingredients

Uncooked potato

4 large, Idaho variety, peeled and cut into 2-inch chunks

Garlic

8 clove(s), peeled

Light sour cream

1 cup(s)

1% low fat buttermilk

½ cup(s)

Fresh parsley

¼ cup(s), chopped

Table salt

¾ tsp, or to taste

Black pepper

¼ tsp, or to taste

Instructions

  1. Place the potatoes and garlic in a large saucepan; fill with enough water to cover them.
  2. Set pan over high heat; bring to a boil. Boil until the potatoes are fork-tender, about 8 minutes; drain and return potatoes and garlic to pan. Add sour cream to pan; stir and then mash mixture until almost smooth (or desired consistency). Stir in buttermilk. Fold in parsley; season to taste with salt and pepper.
  3. Serving size: about 3/4 cup

Notes

Idaho potatoes have a fluffy, creamy, and soft texture and are perfect for mashing, but you can also use red potatoes—unpeeled for color—or Yukon Golds—for a natural buttery flavor. Feel free to swap plain Greek yogurt for the sour cream, if you prefer.

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