Ingredients:
- 1 1/4 pounds (about 4) russet potatoes, peeled and chopped
- 5 garlic cloves, peeled
- 3 tablespoons fat-free sour cream
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Directions:
- Combine the potatoes and garlic in a large saucepan; add enough cold water to cover.
- Bring to a boil; reduce the heat and simmer until potatoes are tender, about 20-30 minutes.
- Drain, reserving 3/4 cup of the cooking liquid.
- Mash the potatoes and garlic in the saucepan.
- Stir in the sour cream, oil, salt and pepper.
- Gradually stir in some of the cooking liquid, 2 or 3 tablespoons at a time, until the potatoes become creamy. (A hand mixer works well if you have one.)
Variations: Use red-skin potatoes in place of the russet potatoes (you can even leave the skin on!). Instead of the sour cream, use reduced-fat plain yogurt or Greek yogurt. Sprinkle the potatoes with 1 tablespoon chopped fresh parsley or snipped fresh chives for additional flavor.
Chef's Notes:
4 servings (about 3/4 cup per serving)
Total cost: $1.14
Cost per serving: $0.29
Source: Weight Watchers
Nutrition Facts (per serving):
158 calories; 4g total fat (0g saturated fat); 29g carbohydrates; 2g fiber; 83mg sodium; 3g protein