*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Absolutely the BEST mashed potatoes I've ever had! I sauteed the garlic a bit to take the "bite" out of it, and to soften it a bit so I wouldn't be chomping on garlic like crazy. Serve with the Greatest Grilled Turkey and Slow Cooker Stuffing from this site, and you have one easy Thanksgiving dinner!
YUM YUM YUMMY!! Boy were these good!! Even my 6 yr. old had seconds! Other than cutting the recipe in half and adding extra garlic (6 cloves which I roasted first) I didn't change a thing! I also made this with red skinned potatoes and left the skin on. The combo of the red skin and chives made for a very pretty presentation. Will definitely be making these again and again! Thanx Sara :)
I never thought that mashed potatoes with chicken broth would taste so good. I used light cream low fat milk and light sour cream. I also cut down the butter by one third. It still came out great. The garlic flavor made it a big hit! A definite side dish for the holidays.
Hmmm mmmm good.:) I had three lbs of baby red potatoes so I cut those in half (skins and all) and threw them in a pot covered with water. I didn't have any chicken broth so I added 6 chicken bouillon cubes to the water. I threw in 6 cloves of garlic with the potatoes to boil so they would soften (I love garlic!). I used fat free half & half and fat free sour cream to cut calories. No salt because it didn't need it (the bouillon took care of that part). Very very good mix. I like the color the red skins and green chives gave the potatoes.
As I was making this (tasting it) yes I did find them bland... I ended up putting more sour cream in attempting to correct the problem as well as adding more salt and some peccorino romano (parmesan would work as well) cheese to it. It makes the potatoes a bit richer but the taste most definately is enhanced.
YUM - classic comfort food at it's best! I did cut back on the garlic just a bit and opted for light sour cream and milk vs. heavy cream to cut back on fat and calories. These were creamy and delicious. A perfect side dish for just about anything!
I really liked these. The only thing I did differently was used roasted garlic instead of raw. I like that mellow flavor a bit better. They did turn out really great. Thanks for another great garlic potato recipe.