Sour Cream and Garlic Mashed Potatoes
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.