Mashed Potatoes with Garlic
4 large, Idaho variety, peeled and cut into 2-inch chunks
8 medium clove(s), peeled
Light sour cream
1% low-fat buttermilk
¼ cup(s), fresh, chopped
¾ tsp, or to taste
¼ tsp, or to taste
- Place the potatoes and garlic in a large saucepan; fill with enough water to cover them.
- 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.
- Yields about 3/4 cup per serving.