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.
Active Time: 10 minutes |
Total Time: 20 minutes
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
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.
Per serving :
1 g Fat;
1 g Sat;
0 g Mono;
4 mg Cholesterol;
45 g Carbohydrates;
5 g Protein;
4 g Fiber;
613 mg Sodium;
727 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch
Tips & Notes
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.