Garlic Mashed Potatoes
- Active Time 10m
- Total Time 20m
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.
- 2 pounds all-purpose potatoes, preferably Yukon Gold (4 to 6 potatoes), peeled and cut into chunks
- 6 cloves garlic, peeled
- 1 teaspoon salt
- 1/2 to 3/4 cup reduced-sodium chicken broth, heated
- 2 tablespoons reduced-fat sour cream
- Freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
Place the potatoes and garlic in a large saucepan and cover with cold water. Add the 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 purée. Stir in the sour cream and season with salt, pepper and nutmeg.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
204 calories; 1g total fat; 1g total saturated fat; 4mg cholesterol; 613mg sodium; 45g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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