Ingredients:

  • 1 1/4 pounds (about 4) russet potatoes, peeled and chopped
  • 5 garlic cloves, peeled
  • 3 tablespoons fat-free sour cream
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Directions:

  1. Combine the potatoes and garlic in a large saucepan; add enough cold water to cover.
  2. Bring to a boil; reduce the heat and simmer until potatoes are tender, about 20-30 minutes.
  3. Drain, reserving 3/4 cup of the cooking liquid.
  4. Mash the potatoes and garlic in the saucepan.
  5. Stir in the sour cream, oil, salt and pepper.
  6. Gradually stir in some of the cooking liquid, 2 or 3 tablespoons at a time, until the potatoes become creamy. (A hand mixer works well if you have one.)

Variations: Use red-skin potatoes in place of the russet potatoes (you can even leave the skin on!). Instead of the sour cream, use reduced-fat plain yogurt or Greek yogurt. Sprinkle the potatoes with 1 tablespoon chopped fresh parsley or snipped fresh chives for additional flavor.

Chef's Notes


4 servings (about 3/4 cup per serving)


Total cost: $1.14 


Cost per serving: $0.29


Source: Weight Watchers

Nutrition Facts (per serving):


158 calories; 4g total fat (0g saturated fat); 29g carbohydrates; 2g fiber; 83mg sodium; 3g protein