You will not miss the fat in these garlic mashed potatoes, I swear! The potatoes cook on low for 6 to 7 hours and by the time the potatoes are done they are so tender. The touch of a fork made them fall apart instantly. The original recipe called for parmesan cheese and sour cream and since my husband is lactose intolerant, I made these potatoes dairy free. I really REALLY wanted to put the dairy in them, but once you mashed them with a potato masher, or used some beaters to mash them they are super creamy!
I’m having a dinner party tonight and on the menu is pulled pork sandwiches (made on the smoker), mashed potatoes, some kind of vegetable(haven’t decided yet, and it’s only 3:45), swamp punch, and a peanut butter candy trifle for dessert. I’m so ready to dig into that candy trifle right now it’s killing me.
I am very excited to start my weight loss journey tomorrow. I’ve been reading up and studying the plan and Weight Watcher’s really loves deli sandwiches and baked potatoes. I’m going to buy a lot of baked potatoes and make those for lunch. I’ll also be going to Taco Bell a lot because I know there’s points values for those. The deli I like to go to a lot, there’s no nutrition info for anything so it’s hard to track from there. I’ll be posting a lot of potato recipes so if you’re a potato lover, come back for posts!
- 5 lbs of red potatoes
- 1 cup of low sodium chicken stock
- 4 cloves of garlic
- salt and pepper to taste
- Place all ingredients in a slow cooker and cook on low for 6 to 7 hours. Mash with a potato masher or blend with a hand mixer until smooth and creamy.