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Garlic Mashed Potatoes

Source: © EatingWell Magazine
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  20 Minutes
  4 servings
What could be more satisfying than mashed potatoes? The challenge lies in making them rich and creamy without an excess of butter and cream. In this version, the potatoes are flavored with poached garlic, thinned with chicken stock and enriched with a small amount of reduced-fat sour cream. The recipe can easily be doubled or tripled.

Make Ahead Tip: To keep the potatoes warm until serving time, set the pan or serving bowl in a larger pan of barely simmering water and place a piece of parchment or wax paper over the surface of the potatoes.
RECIPE INGREDIENTS
2 pounds  all-purpose potatoes, preferably Yukon Gold (4-6 potatoes), peeled and cut into chunks
6 cloves   garlic, peeled
1 teaspoon  salt
1/2-3/4 cup  reduced-sodium chicken broth, heated
2 tablespoons   reduced-fat sour cream
Freshly ground pepper  to taste
Freshly grated nutmeg  to taste
DIRECTIONS
Place potatoes and garlic in a large saucepan and cover with cold water. Add salt and bring to a boil. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes. Drain the potatoes and return them to the pan. Shake the pan over low heat to dry the potatoes slightly. Remove the pan from the heat.


Mash the potatoes with a potato masher or an electric mixer (do not use a food processor). Add enough hot broth to make a smooth puree. Stir in sour cream and season with salt, pepper and nutmeg.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 204
Fat. Total: 1g
Protein: 5g
Carbohydrates, Total: 45g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 4mg
Sodium: 613mg
% Cal. from Fat: 4%
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Debra, AZ Reviewed: 08/22/2012
Not a review,but a question about the recipe
The recipe says to boil the potatos and the garlic together. Then it says to drain the potatos and return them to the pan. At the draining point, there is no mention of the garlic. Does the garlic get mashed with the potatos, or does one discard the garlic?
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