By: Mary John Resch
I tried this recipe recently and really enjoyed it. Because it contains no butter and I used light sour cream it is probably a little healthier than conventional mashed potatoes. This may become my go to mashed potato recipe.
GARLIC MASHED RED POTATOES
(4 Servings)
3 unpeeled new red potatoes, quartered
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup sour cream
1/4 cup (about) milk at room temperature
2 teaspoons cider vinegar, or to taste
Salt and freshly ground black pepper to taste
Place potatoes in cold water to cover in a medium saucepan. Bring to a boil and reduce heat. Simmer for 20 minutes or until tender; drain. Return to the sauce pan and cover with a lid.
Heat the olive oil in a small skillet over medium -low heat. Add the garlic and saute for 2 minutes. Beat the potatoes and garlic in a mixing bowl until mashed. Add the sour cream. Beat at medium-high speed until smooth. Add the milk gradually until of the desired consistency, beating constantly. Beat in the vinegar. Season to taste with salt and pepper.
Serve immediately.