Sour Cream Smashed Potatoes

Total Time
Prep 5 mins
Cook 25 mins

A healthy alternative to mashed potatoes with butter. This recipe is 2 ww pts. per serving.

Ingredients Nutrition


  1. Peel potatoes.
  2. Cook potatoes and garlic cloves, covered, in boiling water for 20 to 25 minutes or until tender; drain.
  3. Mash potatoes and garlic; add sour cream.
  4. Beat in enough milk to make fluffy.
  5. Season to taste with salt and pepper.
  6. Return potatoes to pan and heat through.
  7. Transfer to a serving bowl.
  8. if desired, sprinkle with Parmesan cheese and garnish with basil.
  9. Make-Ahead Instructions: Prepare potatoes as directed, except place in a greased 1-1/2-quart casserole before heating through.
  10. Cover and chill for up to 24 hours.
  11. Bake covered in a 350°F oven for 55 minutes or until heated through.
  12. If desired, sprinkle with Parmesan cheese and garnish with basil just before serving.
Most Helpful

Super recipe! I made it exactly as directed, using lowfat sour cream, but subbing dried basil for fresh (hey, it's winter here in New Hampshire). I probably put in a bit more sour cream, and it was really, really, really delicious. My DH, who's "famous" for his mashed potatoes, said that mine were better than his! This is a wonderful way to get a mashed potato fix without totally messing up a diet. This is probably how we'll make mashed potatoes from now on - using a bit more sour cream than the recipe called for, but other than that, as is!

Lizzie-Babette March 29, 2004

Easy to make and VERY tasty recipe.

Jimmy T June 08, 2003

YUM YUM YUM! I've been craving garlicky potatoes for a while now, but I'm not big on butter and cream. This MORE than satisfied the tastebuds here! I used red potatoes and fat free sour cream. Didn't even need the cheese and since I was serving it with basil chicken, I opted for the basil sprig. Wish I had made twice the recipe, because something tells me these would be delicious as leftovers too! Oh, and I used the make ahead option and did have to add a bit of fat free chicken broth to the end result, not that it was a problem. Thanks so very much! This is going in my keep file for sure!

SmoochTheCook May 30, 2008