4 Reviews

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!

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Lizzie-Babette March 29, 2004

Easy to make and VERY tasty recipe.

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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!

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SmoochTheCook May 30, 2008

I love mashed potatoes and this is a great way to enjoy them without the gravy! Superb flavor and texture! I did add a little more milk for creaminess.

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funthymecookin' November 01, 2005
Sour Cream Smashed Potatoes