Mashed Potatoes with Garlic

Prep Time
10 min
Cook Time
8 min
Recipe Details
  • 4 large uncooked potato(es), Idaho variety, peeled and cut into 2-inch chunks
  • 8 clove(s) garlic clove(s), peeled
  • 1 cup(s) light sour cream
  • 1/2 cup(s) low-fat buttermilk
  • 1/4 cup(s) fresh parsley, fresh, chopped
  • 3/4 tsp table salt, or to taste
  • 1/4 tsp black pepper, or to taste
  1. Place 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 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.
You may also use red potatoes—unpeeled for color—or Yukon Golds—for a natural buttery flavor. Feel free to swap plain low-fat yogurt or cottage cheese for the sour cream, if you prefer.

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