I love mashed potatoes, but those in restaurants are filled with excess cream and butter. I found a way to make them taste rich without the extra calories and fat. I’ve added goat cheese and sun-dried tomatoes—absolutely delicious.
1. Preheat the oven to 450°F. Wrap the garlic cloves in foil and bake for about 15 minutes, or until tender. Allow to cool, then squeeze the garlic out of the skin and set aside.
2. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and cook the potatoes for 15 minutes or until tender. Drain well, return to the saucepan and cover to keep warm.
3. Add the sun-dried tomatoes, olive oil, sour cream, chicken stock, goat cheese, roasted garlic, salt and pepper. Mash with a potato masher until well combined. Garnish with the chopped basil and serve.
8 cloves of garlic
1 lb Yukon Gold potatoes, cut into quarters
1/4 cup finely chopped rehydrated sun-dried tomatoes
2 Tbsp olive oil
1/4 cup low-fat sour cream
2 Tbsp chicken stock
1/2 cup crumbled goat cheese (about 2 oz)
pinch of salt and pepper
1/4 cup chopped fresh basil
Nutritional Analysis per Serving
Protein 7 g
Fat 11 g
Saturated Fat 3.8 g
Carbohydrates 25 g
Cholesterol 12 mg
Sodium 231 mg
Fiber 2 g
Prep Time: 10 minutes
Cook Time: 30 minutes
Make Ahead: Prepare up to a day in advance and reheat gently on top of the stove for 10 minutes or until warm.
Nutrition Watch: Chicken stock can be high in sodium, close to 1,000 mg per cup. Use lower-sodium chicken stock, which has about half the amount.