Skinny Mashed Potatoes

13 Jun

There are times that meal calls for smashed potatoes. I do not remember the last time I made any. Since this was for Fathers’ day meal and Coq au Vin is usually served with smashed potatoes, I decided to make some, but I wanted to keep it healthy. No one wants to eat a nice meal and feel guilty about it afterwards.  At least potatoes are low in calories, contain no cholesterol or fat, and are high in fiber. The kind of potatoes that may be the healthiest are the potato varieties with darker-colored flesh, such as the Purple Viking, Yukon Gold, and Ruby Crescent. The pigments in these potatoes provide flavonoids and carotenoids that promote good health. I used the Yukon Gold.

  • 3 medium potatoes peeled and coarsely chopped
  • 1 teaspoon salt
  • 1/4 cup  fat free sour cream, at room temperature
  • 1/4 cup fat free milk
  • 3 gloves of garlic, pressed
  • salt and freshly ground black pepper

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the sour cream and garlic. Mash the potatoes with a potato masher until the ingredients are blended. Add enough milk until the potatoes are the desired consistency. Season with fresh pepper and pinch of salt.

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