I have been on a comfort food kick lately. It must be the the cold and wet weather and lack of sunshine. This is my favorite mashed potato recipe. Yukon gold potatoes have a beautiful yellow color that looks buttery to begin with. They are a thin skinned potato so I like to leave the skins on, if that does not suit you, go ahead and peel them. Cooking the garlic with the potatoes adds so much flavor with out much effort. Heating the milk and butter before adding to the potatoes keeps everything nice and hot. Serve steaming hot and enjoy the comfort!
Garlic Mashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes — washed
- 4 cloves garlic — peeled
- 1/3 cup milk, skim
- 3 tablespoons half-and-half, fat free
- 1/4 cup sour cream, light
- 1 tablespoon butter
- 1/2 teaspoon salt and pepper
Wash potatoes and cut into chunks, place in a large dutch oven with garlic cloves. Cover with water, bring to a boil, cook 15 minutes or until potatoes are tender, drain.
Warm the milk and butter in the microwave, add to the potatoes, start mashing, stir in the sour cream, salt and pepper.
Yield: 6 servings
Per Serving: 127 Calories; 2g Fat (15.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 162mg Sodium.
Old WPs 3 / New WWPP 3
Adapted from a Cooking Light Recipe