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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)
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