Skip to main content

Side Dish Sunday: Garlic Mashed Potatoes

This week: Slimmed Down Garlic Mashed Potatoes

  • 3 tablespoons olive oil
  • 2 garlic heads
  • 1 3/4 pounds Yukon Gold potatoes, whole with skin, scrubbed
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter, diced, at room temperature
  • 2/3 cup low-fat buttermilk, at room temperature
  • 1/2 cup fat-free sour cream
  • Freshly ground white pepper
  • Fresh chives (garnish)

Prepare garlic in advance of boiling the potatoes.

Preheat the oven to 375 degrees F. Slice the top off of 2 garlic heads, put in a small baking dish, and drizzle with olive oil. Cover with foil and roast until the cloves are very soft and tan, about 1 hour. When cool enough to handle, squeeze the garlic heads to pop out the cloves. Smash the cloves with a knife and add to the potatoes during the mashing.

In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes.

Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher along with the smashed garlic cloves. Immediately stir the butter into the warm potatoes, then add the buttermilk & sourcream and combine well.

Garnish with fresh chives prior to serving.

Calories per serving: 210 (Reduced from 320 calories)

Comments

Popular posts from this blog

Recipe Friday: Grilled Chicken Sandwiches with Cranberry Aioli

For the aioli: 1/2 cup dried cranberries 2 tablespoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup lowfat plain yogurt 1 tablespoon dijon mustard 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the sandwiches. For the chicken: 4 skinless, boneless chicken breast halves 1/2 cup reduced-sodium chicken broth 1 tablespoon finely shredded lemon zest 1/4 cup lemon juice 1 tablespoon finely chopped fresh lemon thyme or thyme 1/4 teaspoon ground black pepper 4 focaccia rolls , split 1 cup finely chopped romaine lettuce 4 slices swiss cheese Wash & put the chicken in a resealable plastic bag. In a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tabl

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla and powdered

Methodist Women Bearing Casseroles: Recipe Friday

This week -- dessert for a change: Lemon Squares! 2 cups sifted flour 1/2 cup sifted powdered sugar 1 cup butter 4 eggs 2 cups granulated sugar 1/3 cup lemon juice Blend flour and powdered sugar. Cut in butter. Press into 13x9 baking pan. Bake @ 350F for 20-25 minutes. Remove from oven, but do not over cool. Beat eggs until frothy. Add granulated sugar and lemon juice. Mix well. Pour egg mixture over hot baked crust. Replace pan in oven and bake for an additional 25 minutes. Sprinkle with powdered sugar while still hot. Cool and cut into bars for serving. Note: It's important to sift the flour and the powdered sugar so you get an evenly textured crust that will absorb part of the lemon-egg mixture. I've tried it both ways and the sifting does make a difference. Best way? Combine the flour and powdered sugar and sift together for maximum blending.