Yield: 6 servings
1 1/2 pounds Yukon Gold potatoes (leave the skin on for the most nutrition)
4 to 6 cloves garlic
1/2 cup light sour cream
2 tablespoons reduced-fat margarine or light butter
scant 1/2 teaspoon salt
pinch ground white pepper
1.
Scrub the potatoes, and cut into chunks (there should be about 5 cups).
Place the potatoes and garlic cloves in a 4-quart pot, add water just
to cover, and bring to a boil. Reduce the heat to medium, cover, and
cook for about 12 minutes, or until soft.
2.
Drain the potatoes, reserving 1/4 cup of the cooking liquid. Return the
potatoes to the pot, and stir in the sour cream, margarine or butter,
salt, and pepper.
3.
Mash the potatoes with a potato masher or beat with an electric mixer
until smooth, or leave slightly chunky if desired. If the potatoes are
too stiff, add enough of the reserved cooking liquid to achieve the
desired consistency. Serve hot.
Nutritional Facts (per 2/3-cup serving)
Calories: 122
Carbohydrates: 21 g
Fiber: 2.4 g
Fat: 3.3 g
Sat. Fat: 1.8 g
Cholesterol: 6 mg
Protein: 4.5 g
Sodium: 203 mg
Calcium: 47 mg
Diabetic exchanges: 1 1/2 starch, 1/2 fat
