Dinner at Our House: Garlic Mashed Potatoes

Mmmm. Starchy goodness round II. Tonight we tried another recipe from our tasteofhome cookbook. We made the Garlic-Chive Mashed Potatoes minus the chives (mostly due to not having chive). I wish we had them though, it would have added green to the plate. Note my attempt at trying to slide over the green salad to add color...

Dinner!

We also grilled chicken tonight. We bought a new marinade to try: Newman's Own Mesquite with Lime. It was the best marinade I've tried in a long time- I highly recommend it.

But, back to the potatoes. It wasn't a home run, but it wasn't a strike out either. I learned that when making mashed potatoes they can't be done too far in advance, and I think next time I'll leave out a little more of the broth so they are a little thicker. A 3/4 cup serving was 3 WW points so I ate them guilt-free.

Without further ado, the recipe:

Ingredients

• 3-1/2 pounds russet potatoes (about 5 large), peeled and quartered
• 3 garlic cloves, peeled
• 1/8 teaspoon paprika
• 1-1/2 cups (12 ounces) fat-free sour cream
• 1 cup reduced-sodium chicken broth, warmed
• 2 tablespoons minced chives
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place the potatoes, garlic and paprika in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain.
• In a large bowl, beat the potatoes and garlic. Add sour cream, broth, chives, salt and pepper; beat until smooth. Yield: 10 servings.

And because it was cute:

Jackson hanging out in the kitchen, hoping to catch something dropped.