Garlic Mashed Potatoes

3 Reviews
From: EatingWell Magazine Holiday Issue 1995

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  • 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.

Nutrition information

  • Per serving: 135 calories; 1 g fat(0 g sat); 3 g fiber; 30 g carbohydrates; 3 g protein; 14 mcg folate; 2 mg cholesterol; 1 g sugars; 23 IU vitamin A; 12 mg vitamin C; 23 mg calcium; 1 mg iron; 446 mg sodium; 502 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 1/2 starch

Reviews 3

February 23, 2014
profile image
By: EatingWell User
Nice I didn't use any broth, since I like a bit of firmness to my mashed potatoes. The sour cream did just the trick.
November 27, 2010
profile image
By: seanarmenta
no, you do not discard the garlic. it is to be mashed together with the potatoes. i added a lot more sour cream and broth than the recipe called for to get the right texture and taste. definitely a favorite, a winner at yesterday's thanksgiving dinner
November 11, 2009
profile image
By: alimami
I am just reading this and not making it, yet. I assume you would mash the garlic with the potatoes and not discard the garlic...there is no mention of the garlic after the potatoes and garlic are boiled together...may want to update this recipe to clarify.

More You'll Love