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Mashed Potatoes with Sour Cream and Garlic

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Mashed Potatoes with Sour Cream and Garlic
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  • Prep 15 min
  • Total 35 min
  • Servings 8
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Love your mashers full of dairy? So do we! Which is why we can’t get enough of these mashed potatoes with sour cream and garlic. Sour cream and milk work together to create the creamiest, fluffiest taters you’ve ever tasted, and the addition of savory garlic brings another flavor dimension to the table that seriously makes these spuds irresistible. Plus, you’d never guess that this recipe was lightened up from a classic dish. So, looks like you can really have your mashed potatoes and eat them too!
By Betty Crocker Kitchens
Updated Mar 17, 2020

Ingredients

  • 8 medium russet or Yukon gold potatoes (about 3 lb), peeled, cut into quarters
  • 4 large cloves garlic, peeled
  • 1/3 cup fat-free (skim) milk, heated
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup reduced-fat sour cream

Steps

  • 1
    In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
  • 2
    Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
  • 3
    Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.

Tips from the Betty Crocker Kitchens

  • tip 1
    Russets, sometimes called Idaho potatoes, make great mashed potatoes. The reason for this is because they’re drier, fluffier and starchier than other types of potatoes. Ideal for baking, mashing and frying, these potatoes fall into the “baking potatoes” category—as opposed to “boiling potatoes” which are moister and waxier. Yukon golds are a type of boiling potato, which can also be used successfully in this recipe. They’ll turn out a golden bowl of creamy mashed potatoes.
  • tip 2
    Want this recipe to turn out perfectly? Don’t skip drying the potatoes. Shaking the pan while potatoes cook over low heat, after draining is key. Taking the time to let excess water evaporate will ensure your potatoes don’t turn out soupy and thin.
  • tip 3
    For extra rich and sweetly caramelized garlicky flavor, roast your garlic before adding to the potatoes! To do this, you’ll want to prepare more garlic than this recipe calls for—don’t worry you can save the extra cloves for another recipe, think: dip, flavored butter, etc. Get all the details in this recipe for Roasted Garlic.

Nutrition

150 Calories, 1g Total Fat, 3g Protein, 31g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
980mg
28%
Total Carbohydrate
31g
10%
Dietary Fiber
4g
16%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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