Mashed Potatoes with Sour Cream and Garlic
Updated Mar 17, 2020
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!
Mashed Potatoes with Sour Cream and Garlic
- Prep Time 15 min
- Total 35 min
- Servings 8
- Ingredients 6
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
Instructions
-
Step1In 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.
-
Step2Mash 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).
-
Step3Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.
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
2Tips from the Betty Crocker Kitchens
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