Potatoes are probably my favorite food in the whole world, with bread a close second. And good creamy chunky homemade mashed potatoes loaded with garlic are, for me, the perfect side dish to most meals. Yet all the butter and cream in most traditional recipes make most variations off-limits when I’m trying to eat healthy.
This fabulous skinnied-down version might just be the very first recipe I tried from SkinnyTaste.com almost three years ago — back when Jeff and I were just dating. And we’ve been making our mashed potatoes this way ever since…even for Thanksgiving and Christmas dinner parties (with our kids and guests never guessing that they are eating a “diet” recipe).
- 2 lbs (4 medium) yukon gold potatoes, peeled and cubed
- 4 large garlic cloves, peeled and halved
- ¼ cup fat free sour cream
- ¼ cup fat free chicken broth
- 2 tablespoons skim milk
- 1 tbsp light butter
- kosher salt to taste
- dash of fresh ground pepper
- ¼ cup fresh herbs of choice: parsley, thyme, tarragon (VERY optional. Original recipe called for this, but we have never added the herbs ourselves, and a quarter cup may be too much)
- Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.
- Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.
Mine came out tasting pretty weird, and looking rather green after all the herbs. Any chance ¼ cup is the wrong amount?
The herb part was from the original recipe by Gina–we’ve not ever actually added the herbs. I’m going to change the recipe to note that the herbs are definitely optional and that the amounts may need to be adjusted for personal taste. Thank you for pointing that out!