Feb 09 2009
Delicious Garlic Mashed Potatoes
I seriously made this recipe last night with a pot roast and veggies! Prevention gave about 20 recipes which were low fat and a different spin on the usual fattening favorites. I loved and so did the rest of the family! I found them to be lighter and fluffier and I think that’s because I didn’t use any butter or margerine. And the flavor, wow…just creamy and delicious!
Super fast and super easy! This will feed a family of four!
- 1 1/4 pounds unpeeled red potatoes, cut into 1/2″ pieces
- 1/4 cup buttermilk
- 8 large garlic cloves, peeled and crushed
- 1/3 cup low-fat sour cream
- salt
- ground black pepper
1. In a medium saucepan, combine the potatoes and enough water to cover. Add the milk and garlic. Bring to a boil over medium-high heat; reduce the heat to medium and cook for 20 minutes, or until the potatoes are tender.
2. Drain the potatoes and garlic, reserving the cooking liquid. Return the potatoes and garlic to the saucepan. Add the sour cream; mash the potatoes until smooth, thinning with reserved cooking liquid if desired. Add salt and pepper to taste.The only thing I did differently was I cooked the garlic and potatoes together without the buttermilk. I added the buttermilk and sour cream after I drained the water and the potatoes were cooked. The garlic was so soft it melted into the potatoes, but the taste was fantastic. For more time saving, calorie reducing favorites, go to Prevention and find some for your family!!!
