Mashed potatoes are pillowey, fluffy, clouds of deliciousness. They’re also the perfect vessel for gravy. But what about when you don’t want to make gravy? Add some garlic and you get a low-calorie side dish that goes with pretty much anything. Potatoes get a bad rap because of the carbs but they’re actually not too bad for you.
Bonus Tip: Because potatoes are both pretty bland and pretty absorbent, you can sneak some flavor in them via the liquid in which you cook them. I am pretty sure I started cooking potatoes in chicken stock based on this tip that I got from my sister, who got it from her sister-in-law.
- 3 lb Baking Potatoes, Peeled and Cut into 1” Cubes
- 4 Cloves Garlic, Roughly Chopped
- 2 Cups Chicken Stock
- 1 ½ tsp + 1 tsp Kosher Salt
- ¼ Cup Sour Cream
- ⅓ Cup Milk
- ½ tsp Black Pepper
- Bring potatoes, garlic, chicken stock, 1 ½ tsp salt, and enough water to cover the potatoes by about 1” to a boil over high heat. Cook the potatoes until they are fork tender, about 10 – 15 minutes.
- Drain the potatoes and transfer to a work bowl.
- Add the sour cream, milk, 1 tsp salt, and pepper to the bowl and, using a hand mixer, mash the potatoes until they are creamy and delicious. If they’re too stiff, add a bit more milk.
- Season with more salt and pepper if needed.
Ummm….Jason….you forgot the butter. Nope. There’s no butter in these potatoes because people like to add butter to potatoes at the table so I’m saving you a few calories. You’re welcome.
These are best made just before service but you can peel and chop the potatoes up to 12 hours early. Just keep them in a large bowl the refrigerator covered in cold water so they don’t turn brown.
Garlic is considered a natural mosquito repellant. It’s also considered a natural vampire repellant. Coincidence?