With Easter around the corner I decided it was a good time to post this Creamy Garlic Mashed Potato Recipe. The sour cream in this recipe makes it smooth and creamy. We had roast chicken breasts when I made this recipe, but I am sure it also would go good with an Easter Ham or turkey. Give this a try I am sure if you guest over for Easter they’ll love it. Enjoy
8 medium russet or Yukon gold potatoes (about 3 lb), peeled, cut into quarters
4 large cloves garlic, peeled and crushed
1/3 cup low fat or fat-free (skim) milk, heated
1 teaspoon salt
1/8 teaspoon pepper
¼ cup reduced-fat sour cream
1. In 3-quart saucepan, place potatoes and garlic; add enough water to cover. Boil potatoes until tender and drain.
2. Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition—just add enough milk till you reach the consistency you desire, being careful not to add to much.
3. Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.
Serve topped with butter or gravy