Sour cream and garlic mashed potatoes

My original plan for dinner on Saturday night was steak, garlic mashed and steamed asparagus. By the time I got to the grocery store the night before the meat counter was closed. So I opted to substitute the bleu cheese-stuffed chicken breasts. I’m just glad the grocery store wasn’t out of potatoes because these are deliciously creamy and garlicy. Perfect for a holiday meal or anytime you need some comfort food.

Recipe adapted from


  • 3 pounds small red potatoes
  • 10 garlic cloves, peeled
  • 6 Tbsp low-fat sour cream
  • 2 Tbsp olive oil
  • 1/4 tsp table salt
  • 1/4 tsp black pepper, freshly ground


  1. Combine the potatoes and garlic in a large saucepan; add enough water to cover. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, 25-40 minutes. Drain, reserving 1 14/ cup of the cooking liquid.
  2. Mash the potatoes and garlic in the sauce pan.
  3. Stir in the sour cream, oil, salt and pepper. Gradually stir in the cooking liquid, 2 or 3 Tbsp at a time, until the potatoes become creamy. Makes 8 servings(3/4 cup per serving).

This makes a large batch. You might want to halve it but I’m sure once you taste them you won’t mind having left overs. I also added more salt and pepper than the recipe called for.


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