10 large Idaho potatoes (7 pounds), peeled and quartered
5 garlic cloves, peeled
1 cup reduced-fat sour cream
1/2 cup milk
4 tablespoons unsalted butter, softened
7 scallions, white and light green parts, thinly sliced
How to Make It
Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.
These potatoes were so bland! The texture and consistency were fantastic, and I did appreciate learning another reviewer's trick to roast out the water by putting the drained potatoes back on the heat for 30 secs or so. But I won't be using that trick on this recipe again. Another reviewer recommended creme freche instead of the low fat sour cream, of course that ups the calorie count significantly. My search for great tasting potatoes without a ton of butter continues.
I have made many different versions of mashed potatoes over the years, and thought I had seen it all. I was amazed at how much richer the texture and flavor is with the addition of sour cream. I had to peel them, however; I have never liked skins in my mash. I tinkered a bit with the milk:sour cream ratio, and think I now have the perfect combo to serve for Thanksgiving.
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