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Ingredientes
- 2 1/4 lb Russet Potatoes Note 1, 6 medium
- 1 med Garlic Bulb Separated Into Cloves, Peeled
- 3/4 tsp Salt
- 1/8 tsp Pepper
- 1/2 c. Skim Lowfat milk up to 3 /4 c., Heated
- 3/8 c. Light Lowfat sour cream Note 2
Direcciones
- Place potatoes and garlic in med saucepan; add in sufficient water to cover. Bring to a boil. Reduce heat to med-low; cover loosely and boil gently for 15 - 20 minutes or possibly till potatoes break apart easily when pierced with fork. Drain well.
- Mash potatoes and garlic till no lumps remain (we like lumps so we didn't mash them completely). Add in salt, pepper, lowfat milk and lowfat sour cream (if you use it); continue mashing till potatoes are smooth (or possibly lumpy). Sprinkle with extra pepper, if you like.
- 6 (3/4 C) servings
- Or possibly
- Description: "Rescaled from 4 to 6 servings. FF Mashed Potatoes"
- Yield: 4 1/2 c.
- Note: I made this using Land 'O Lakes FF lowfat sour cream that changes the nutrition to : 169 cals, trace fat (1%CFF),3 g fiber= 3pts (This is putting in 2 1/4 lbs of potato rather than 6 medium (for rescaled recipe)- data base doesn't have a "med" listing. NI is for unpeeled potatoes.) My garlic bulb was very large, so I used 5 cloves and cut them in half. This was excellent!
- A Variation of Reggie's Creamy Garlic Mashed Potatoes (3 pts) [I put it in an
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 6 servings | |
| Calories 7 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 32mg | 1% |
| Total Carbs 1.04g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.04g | 1% |
| Protein 0.69g | 1% |
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