Sour Cream Smashed Potatoes

READY IN: 30mins
Recipe by Amber Dawn

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

Top Review by Lizzie-Babette

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!

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.

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