Tuesday, November 22, 2011

Skinny Garlic Mashed Potatoes

I could eat a gallon of mashed potatoes on Thanksgiving. Forget the other sides. Green bean casserole is for the birds. I could eat these all day long. And with the substitutions here, subtracting all of the butter and switching out heavy cream for sour cream, you can eat without the guilt.

Skinny Garlic Mashed Potatoes


  • 2 lbs. (4 medium) yukon gold potatoes, peeled and cubed
  • 4 large garlic cloves, peeled and halved
  • 1/4 cup fat free sour cream
  • 1/4 cup fat free chicken broth
  • 2 tablespoons skim milk
  • 1 tbsp light butter
  • kosher salt to taste
  • dash of fresh ground pepper
  • 1/4 cup fresh herbs of choice: parsley, thyme, tarragon
    Put potatoes and garlic in a large pot with a pinch of salt and enough water to cover the potatoes. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan.

    Add sour cream and remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste. Serve hot. 

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