Garlic Mashed Potatoes
It’s November, it’s cold and crappy and you can always do with another mashed potato recipe. Did I mention this is almost fat free? Yup! The only fat comes from the milk. The flavour of this dish is incredible, you get the soft echo of the garlic without the intensity.
Serves 4-6
6 medium potatoes (about 1.5 pound), peeled (I used white potatoes)
6 Cloves of garlic, peeled
½ Cup fat free sour cream
½ Cup milk (you may need to add more, up to ¾ cup total)
Salt (to taste)
Pepper (to taste)
Place the potatoes and garlic cloves in a pot and cover them with water.
Bring this pot to boil and then drop the heat to medium low and let the potatoes cook at a steady simmer until they are cooked (fork tender), about 40 minutes depending on the size.
Strain the potatoes and garlic, then return them to the pot and place the pot back on the hot element (the heat should be turned off at this point though).
Add the sour cream and milk to the pot.
Mash well with a potato masher.
If the potatoes are too dry for your taste, add some more of the milk until they reach your desired consistency. Note the potatoes will have little lumps but that’s the yummy garlic.
When the potatoes are smoother enough to mix with a spoon, season liberally with salt and pepper; mix well.
Taste and adjust seasoning.
Garnish with chives or fresh Italian parsley to look extra fancy!
Notes:
- I’ve broken my own rule about peeling potatoes (the skin has tons of nutrients and fibre) but it is the only way to get the potatoes smooth!
- If you add too much milk, return the pot to the heat and let the liquid cook out (with the heat on medium-low).
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