Nutrition per serving may change if servings are adjusted.
3 pounds russet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, peeled
1⅓ cups reduced-fat milk
3 tablespoons unsalted butter, diced
½ cup sour cream
2 tablespoons thinly sliced fresh chives
1 teaspoon salt
¾ teaspoon ground pepper
Place potatoes and garlic in a large saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat. Reduce heat to a simmer, and cook, covered, until the potatoes are very tender, 13 to 15 minutes.
Meanwhile, combine milk and butter in a small saucepan. Bring to a simmer over medium heat then immediately remove from heat.
Drain the potatoes and return to the pan. Mash with a potato masher or rice in a potato ricer. Add the warmed milk, sour cream, chives, salt and pepper. Stir until smooth.
222 calories;8 g fat(4 g sat); 3 g fiber; 35 g carbohydrates; 5 g protein; 18 mcg folate; 22 mg cholesterol; 4 g sugars; 0 g added sugars; 302 IU vitamin A; 13 mg vitamin C; 78 mg calcium; 1 mg iron; 322 mg sodium; 603 mg potassium