I think that once November hits, I start craving a Thanksgiving Dinner. Right on November 1st. It’s weird, I know…. Then this week the grocery stores started posting ads for turkey sales and I was so happy to go there and buy a turkey breast. On the Weight Watchers facebook page they started posting recipes for Thanksgiving and that made me very happy when they posted this recipe for garlic mashed potatoes.
These mashed potatoes are very garlic-y and that’s because when you boil the potatoes, you boil the garlic a long with the potatoes. The garlic ends up infusing the potatoes when you cook them. It’s nice when you bite into the potatoes and get a big chunk of garlic as well. This is a good recipe and I’m glad I found it. Potatoes are so carb loading they’re hard to make low fat.
Ingredients from Weight Watchers
Points Plus Value: 5
4 large uncooked potato(es), Idaho variety, peeled and cut into 2-inch chunks
8 clove(s) (medium) garlic clove(s), peeled
1 cup(s) light sour cream
1/2 cup(s) buttermilk
1/4 cup(s) parsley, fresh, chopped
3/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
Place potatoes and garlic in a large saucepan; fill with enough water to cover them.
Set pan over high heat; bring to a boil. Boil until potatoes are fork-tender, about 8 minutes; drain and return potatoes and garlic to pan. Add sour cream to pan; stir and then mash mixture until almost smooth (or desired consistency). Stir in buttermilk. Fold in parsley; season to taste with salt and pepper. Yields about 3/4 cup per serving.