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!
- 4 medium baking potatoes (about 1-1/3 lbs total)
- 4 garlic cloves, peeled
- 1⁄2 cup light sour cream or 1⁄2 cup fat free sour cream
- 2 -3 tablespoons nonfat milk (optional)
- salt and pepper
- 1 tablespoon finely shredded parmesan cheese (optional)
- fresh basil sprig (optional)
Directions See How It's Made
- Peel potatoes.
- Cook potatoes and garlic cloves, covered, in boiling water for 20 to 25 minutes or until tender; drain.
- Mash potatoes and garlic; add sour cream.
- Beat in enough milk to make fluffy.
- Season to taste with salt and pepper.
- Return potatoes to pan and heat through.
- Transfer to a serving bowl.
- if desired, sprinkle with Parmesan cheese and garnish with basil.
- Make-Ahead Instructions: Prepare potatoes as directed, except place in a greased 1-1/2-quart casserole before heating through.
- Cover and chill for up to 24 hours.
- Bake covered in a 350°F oven for 55 minutes or until heated through.
- If desired, sprinkle with Parmesan cheese and garnish with basil just before serving.