Tuesday, July 12, 2011

Lighter Garlic Mashed Potatoes

Last weekend was my cousin's wedding reception. Most of the family was there and we had a blast...

My family doesn't get together too often but when we do...it gets rather crazy. Like, my family is the kinda crazy that if they had a tv show, people watching would think it's scripted...because there is no way people can be like that...


You can't make this stuff up people. Though they are some crazy folk, I love them. Between the "Rocky Top" the "Chicken Dance" and them even pulling out "Wild Thing" (which apparently I had stripped down into my diaper dancing to that song at the tender age of 2 (under the influence of my grandpa))

Yes, they are the people who have corrupted me.

And I wouldn't change them for anything.

Oh, and the food? Sooo good! Wedding food can be so hit or miss...but this was a "hit". They had super tender roast beef, chicken cordon bleu, green beans and creamy mashed potatoes.

These mashed potatoes rocked...but I could feel them cling to the thighs the minute they touched my mouth (don't worry I danced it off)...but special occasions call for fatter thighs.

If you are terrified of mashed potatoes because of the carbs (GASP!) and the butter (DOUBLE GASP!) then have no fear my friends...I have found a pretty darn good alternative.

I found this recipe and tweaked it a bit...and let me just say, these don't taste too healthy....and they pair perfectly with my lighter salisbury steaks...add some corn and you have a tv dinner with flavor and minus the burnt brownie with paper-like sprinkles.

Lighter Mashed Potatoes
Adapted from Foodnetwork.com


1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup fat-free sour cream
1/2 teaspoon onion powder


Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.

Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper,onion powder, sour cream and broth and mash until smooth.

1 comment:

purabi naha said...

These potatoes are going to taste yum since you added those sour cream and chicken flavour in this. Definitely going to try!

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