Are you ready for Thanksgiving? Have you already started loosening your belt? If you’re scrambling 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!