The World’s Easiest Garlic Mashed Potatoes

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Are you ready for Thanksgiving?  Have you already started loosening your belt?  If you’re rooting around for a last minute dish that requires no heavy lifting, I’ve got a recipe that might do the trick: fat free garlic mashed potatoes.

I know, that sounds bad, doesn’t it — how can mashed potatoes be fat free?  I was skeptical too, until I started tinkering with this recipe; I don’t even remember where I found it — now I make it whenever I need something quick and easy.

I don’t measure anything for this one, so the amounts are all estimates.  You can adjust based on your preferences.  Here’s all you need:

1 – 1 1/2 lbs red potatoes, skins on
4-5 garlic cloves
Skim milk
Non-fat sour cream
Salt and pepper
Chives (optional)

1.   Cut the potatoes in half, throw them in a pot of water with the garlic cloves and boil for a good 20-25 minutes until fork tender.

2.  Drain well and let the potatoes and garlic cool a bit.  Throw them in a large bowl and add about 1/2 cup of the milk (more or less depending on the desired consistency).

3.  Add 1/3 cup sour cream and salt and pepper to taste.

4.  Mash the whole thing up until it’s nice and smooth.

5.  Stir in a handful of fresh chopped chives.

Done!  You can always throw in a pat of butter if you can’t stand going fat-free, but I really don’t think it needs it.  The sour cream’s the secret ingredient that provides the creaminess.

Give it a shot — your guests will be surprised when you tell them there’s no cream or butter, and you’ll feel justified in having that second slice of pumpkin pie.

And with that, have a very happy Thanksgiving!  I’m heading down to D.C. and mentally preparing myself for the inevitable gorge-fest and food coma.

Eat well!

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