Sour Cream Smashed Potatoes
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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
- 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.
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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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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!
RECIPE SUBMITTED BY
Amber Dawn
San Jose, CA
I am a working mom of a beautiful little girl Keira Lynn. Watching her grow has been such a joy!
My husband and I were married in May of 2006 on the beautiful island of Kauai.
Since discovering this site, I have been cooking much more and have found some incredible recipes. I absolutely love to cook and try out new recipes, but have a handful of family favorites that I make quite often. My husband loves to cook as much as I do. To avoid anyone monopolizing the kitchen, we have to designate who gets to cook dinner in advance. He specializes in Asian cuisine and I love trying new healthy recipes.
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