Sour Cream and Garlic Mashed Potatoes
SmartPoints® value per serving
These delicious potatoes only taste indulgent.
1¼ pound(s), (about 4) russet variety, peeled and chopped
5 medium clove(s), peeled
Fat free sour cream
⅛ tsp, freshly ground
- Combine the potatoes and garlic in a large saucepan; add enough water to cover. Bring 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. 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.