No need to give up on mashed potatoes with this lightened up recipe using low fat ingredients garlic and fresh herbs.Skinny Garlic Mashed Potatoes
Gina's Weight Watcher Recipes
Servings: 5 servings • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 159.6 • Fat: 1.7 • Carbs: 32.3 • Fiber: 3.2 • Protein: 4.5
Ingredients:
- 2 lbs (4 medium) yukon gold potatoes, peeled and cubed
- 4 large garlic cloves, peeled and halved
- 1/4 cup fat free sour cream
- 1/4 cup fat free chicken broth
- 2 tablespoons skim milk
- 1 tbsp light butter
- kosher salt to taste
- dash of fresh ground pepper
- 1/4 cup fresh herbs of choice: parsley, thyme, tarragon
Directions:
Add sour cream and remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.
I HAD noooo idea that would be only 3 points...can I make a pot of that and eat it all day??? LOL
ReplyDeleteFor 3/4 cup only !!!!!!!
Deleteand 4 pts plus, old system was 3 pts.
DeleteNo, if you ate the whole pot, that would be 12 pts!
ReplyDeleteI made this for my family tonight and they loved it. Me too! The servings were good and the taste is fantastic. I lost 50 pounds some years ago on the original WW program. Today's program is so much easier. Great job and some fantastic recipes. I want to try the Tuna next. Steve Kirk blogs on senior health at http://www.theperfectsense.com.
ReplyDeleteFor an even quicker, less traditional cooking method, put a few potatoes, diced, in a microwave steamer. I usually add the garlic too and hit the potato button on the microwave. They cook really well this way! And a bit easier.
ReplyDeleteMy family has always been crazy about mashed potatoes - complete with a whole stick of butter and half and half. Now that I am a WW (lost 23 lb so far) I need to lose the high fat foods. I tried this last night and it was wonderful. The Yukon Gold potatoes gave it a beautiful golden color. I added some chopped fresh taragon for the herb. I must say that I liked this just as well, if not better than the high fat version. Thank you Gina. This is the third recipe of yours that I have made and they are all great!
ReplyDeleteThat's great!
ReplyDeletehas anyone tried making these the day before and reheating the next day?
ReplyDeleteI love your recipes. I am going to try your mashed potatoes for Thanksgiving this year.
ReplyDeleteGreat! I'll be making them too!
ReplyDeletesorry to keep asking this, but how many calories do you think are in this? i am obviously keeping up with my calories and points. i'm OCD like that.
ReplyDeleteSorry Lindsey, It will take me a while to add calories to my older recipes. I'll try to find the time soon.
ReplyDeleteThanks for this great recipe. I made it tonight for my elderly aunt and I as a side dish for dinner. She loved it and so did I! The mashed potatoes were really creamy (I used a hand held blender) and I didn't feel deprived at all as I got to eat a whole cup of very tasty mashed potatoes for 3 points!
ReplyDeleteThanks Gina. All your recipes look and sound fantastic and I look forward to making many more!
Glad you liked it! Thanks for leaving a comment!
ReplyDeleteSo good!! Love your site!
ReplyDeleteThese are delicious, I like them BETTER than the high fat version. This is a new staple in my house.
ReplyDeleteGina these are AH-MAZING! I joined Weight Watchers about a month ago and my boyfriend moaned and groaned about having to eat "rabbit food" and he has been so impressed with how the recipes from your site have tasted! I made these tonight with the roasted broccoli and grilled Asian chicken. Needless to say you've saved my ears from a ton of complaining about so called "rabbit food"
ReplyDeleteIs it the gold potatoes that make the difference? Would the calories be more if you used white potatoes?
ReplyDeleteAMAZING!!! Wonderful tasting. Husband loved them. Plan on making at least once a week.
ReplyDeleteI dont have yukon gold or sour cream right now but I want to make the mash potatoes.I have russet potatoes, using them would be same points? Any ideas of something I can substitute in place of the sour cream like light ranch salad dressing (2 tbsp = 40 cal)? Thanks, Betty
ReplyDeleteRusset would be great, but I'm not sure about the Ranch Dressing, I have not tried that. It might be good, but more like a potato salad taste.
ReplyDeleteGood. My husband liked them and so did I! I had some french fingerlings versus yukon gold and I left the skin on--they turned out great.
ReplyDeleteFYI, This recipe on the Points Plus program is 5 per serving. And if you use light sour cream and real butter (all I have) than it's 6 per serving.
ReplyDeleteNew to weight watchers. Love your blog! When I make your older recipes I'll be sure to leave a comment and let you know the Points Plus value. Thanks!
To the above comment I put it in the Recipe Builder and came up with 4 PP per serving.
ReplyDelete-Rosa
As I started to make this tonight, I realized I have no sour cream in the house. I checked and yogurt is supposed to be a good substitution and I happen to have plain non-fat in the house. Hope they come out as good as the original.
ReplyDeleteOh My! These are divine! I didn't even add the herbs, and they were amazing. I have never done the garlic like that - great idea and so easy. Have you ever added lemon zest to your mashed potatoes? I was doubtful when my son suggested it, but they are good that way. I don't think I will ever make them any way but Gina's though from now on - thanks for another delicious recipe!
ReplyDeleteHI
ReplyDeleteWould like to make this tonight. Just wondering do u use all three herbs or just pick one? Sorry silly question.
Thanks
Bev
You could do one or a combo!
ReplyDeleteWe used to make mashed potatoes w/ a whole stick of butter & table cream. My hubby said that these taste different but so good! So shocked that something like mashed potatoes can still be so yummy! :)
ReplyDeleteWhen I saw my son got for seconds, I knew this was a hit. They never knew it was a healthier version, which is what I strive for! Served with Baked Chicken with Dijon and Lime and a nice salad!!
ReplyDelete:) Great to hear that!! That is what I strive for as well.
ReplyDeleteVery, very tasty! Made along side your turkey meatloaf and streamed asparagus, and hubby is a very, very, happy man!
ReplyDeleteThanks for great recipes. Have you ever thought about writing a cookbook? Or if you have, have I missed it?
Yes, I am hoping to someday!
ReplyDeleteI'd be the first to buy it! Love ya Gina :) Your recipes are the best!
ReplyDeleteThanks Jen!
ReplyDeleteI'm trying to teach my kind, sweet, totally inept in the kitchen boyfriend how to cook healthy food (eggs and PB&J sandwiches are all he can make "from scratch") and I have been using your recipes like a Bible. If you don't make it, he doesn't trust that it'll work/taste good! Thank you!!!
ReplyDeleteThat is very sweet!! Taste tested by me first!!
ReplyDeleteI am an old friend of weight watchers and so is my hubby. I lost 60 pounds and then quit. So what is this point plus business? Lol sorry probably a funny question. I love your recipes gina. They are truly a godsend! I used them before and i am starting to use them again! I am going to try these tomorrow night....i hope i dont mess them up and they turn out as good as everyone says.
ReplyDeletePs....hows that cookbook coming along???? Please hurry up and make one so I can buy it! :)
I made these tonight and they were the best mashed potatoes I have ever made. Thank you Gina! I'm so glad that I discovered your website :)
ReplyDeleteSo glad you all liked these, points plus is the new system out now!
ReplyDeleteThese are sooo good. Creamy and dreamy!! I made them for dinner last Wednesday, big hit.
ReplyDeleteHi Gina,
ReplyDeleteThe recipe states that the serving size is 3/4 cup but I see you answered one of the readers (loveveritas) that it is a little more than one cup. Could you clarify for me?
Thanks!
Soooo good! Even my hubby loved them and he's pretty picky about mashed potatoes . . . thanks!
ReplyDeleteJust made these tonight. We like very flavorful food so I did add some Season All and a little garlic powder. They were delicious and it's a big serving. Thanks Gina!
ReplyDeleteWow this site is amazing, can't believe i haven't been here sooner . . .
ReplyDeleteWould these freeze well?
ReplyDeleteMashed potatoes do freeze alright. Once they thaw they look watery and grainy but once you heat and fluff them they are pretty good.
DeleteI'm not sure, I've never froze mashed potatoes.
ReplyDeleteHi Gina!
ReplyDeleteThis recipe was delicious! I'm featuring it over on my blog today :) Thanks for sharing!
I'm confussed. The calories and serving size at the beginning of the recipe is different then in the comments. Please advise which is correct.
ReplyDeleteWould it hurt the taste or lower the points if I substituted cauliflower for some of the potatoes? BTW, I have just started WW and I have been using your recipes almost every day for dinner. They have all been awesome!
ReplyDeleteDo you think I could use ff Greek yogurt instead of the ff sour cream? Thx!
ReplyDeleteI made this tonight along with the Roasted Parmesan Green beans for New Years eve. They were both perfect with our filet. Thanks for the great recipes.
ReplyDeleteOk, this was AMAZING! My husband had no idea they were different then "normal"
ReplyDeleteOk...it is official. After enjoying your recipes for over 5 months, I am finally leaving a comment. The clincher is that my husband (who has yet to "officially" jump on plan with me) just asked me to write down "Gina's mashed potato recipe...you know the one that the kids like" This is from a guy who is legendary in our household for making YUMMY mashed potatoes with a stick of butter, half and half AND sour creme.
ReplyDeleteI can not thank you enough for recipes that can keep a foodie like me on plan and excited to prepare meals that the whole family can enjoy. You are a gem!
Results: I have lost 32 pounds since August 2011 on Weight Watchers. Woo hoo!
I have used plain Greek Yogurt in this recipe in place of sour cream a number of times with great results.
ReplyDeleteI think the yogurt is a tad tarter and may be creamier. But difference is almost undetectable in these since the amount used is relatively small.
Good luck!
So yummy, thanks!
ReplyDeleteHi Gina! I have the filling from your potato skins that I made for Super Bowl yesterday. I wanted to use it today for this recipe so it doesn't go to waste. Can I follow this to the tee, or do I need to make adjustments?
ReplyDeleteI also made the potato skins recipe and had filling left over. I followed this recipe to the tee and the mashed potatoes are delicious. However, I only used 3 russet potatoes to make 6 potato skins. If you used 7 potatoes, I would say double the ingredients for the mashed ones.
ReplyDeleteP.S. I am trying to avoid dairy, so I subbed Tofutti better than sour cream and used almond milk, they still taste great!
ReplyDeleteThese mashed potatoes were so yummy, I made them with a pot roast and my husband did not even think they were "skinny" and neither did I.
ReplyDeleteThese were a hit at our house. I've now made about 5 of your recipes and one is better than the next!!
ReplyDeleteAWESOME! I didn't have sour cream so I used plain Greek yogurt... My family loved them. Thanks for you hard work and dedication!
ReplyDeleteI'm a newbie here and this was my first recipe of yours I made. Served last night w/ a simple roast and my hubbie at all the leftovers. I didn't have sour cream (which my husband refuses to eat if he can see it or anything else white for that fact lol) so i replaced w/ 2 tbsp tofutti cream cheese and used soy milk b/c my son cannot have dairy. He never noticed and they tasted great. My new recipe for mashed potatoes. :o)
ReplyDeleteMaking these potatoes right now, can't wait to eat them :) I was wondering if you could clarify though....At the top it says Servings 5 and serving size is 3/4 cup, but then later you commented back to someone saying Servings are 4 and the serving size was a little more than a cup. I am brand new to WW so maybe I am just confusing myself! Thank you for all your hard work, It is much appreciated!
ReplyDeleteI deleted that comment not to confuse anyone, I had changed the recipe around a while ago, just go by the nutritional info.
DeleteCould you use cauliflower instead of potatoes? If so...how does it change the calories?
ReplyDeleteGina, I know you've gotten a ton of comments that say the same thing, but man. You knock it out of the park with these. The first time I followed your recipe for these, I FORGOT to put the garlic IN THE WATER. I never heard of it before, so instead of reading, I skimmed, and ended up using garlic powder. When we ate them, I thought, "man this is so good. It couldn't have made a big difference leaving the garlic out and subbing in powder." Couldn't have been more incorrect! I made these, to a T, last night. My husband and I raved about them for the rest of the evening. I will never make mashed potatoes another way again!
ReplyDeleteHi Gina, I just moved and haven't been able to unpack my kitchen stuff but the slow cooker is handy (because I can't live without it!) and my 2 stepkids and inlaws (father, mother, brother, girlfriend) are coming to visit in a couple of days (and staying 2 weeks!. I don't think I'll be ready to cook much with the short time time I have, stress, plus 3 kids (an "energizer bunny" toddler and a breastfeeding infant")....Could you please advise how can this recipe be modified to be done on a slow cooker? Thanks! I'll be forever grateful ; )
ReplyDeleteMade these tonite, We always taste our food out of the pan when cooking, so when my husband and i both took a bite all you hear is..mmmmm. They were absolutely amazing. Best potatoes i've ever had, and made. Thank you.
ReplyDeleteI'm sure these are lovely, but I don't think they should be linked from the vegetarian section due to the chicken broth...
ReplyDeletejust sub vegetable broth in place of the chicken broth.
DeleteFYI - I've frozen mashed potatoes many times in the past, they freeze well and defrost fine, so that shouldn't be a problem.
ReplyDeleteTo the comment above about this not being vegetarian. I disagree. Potatoes are a vegetable. Some "vegetarians" eat Chicken, or eggs, or chicken broth, others don't. If a vegetarian does not eat chicken broth, they could easily omit it by using vegetable broth or water instead. In any case, who cares if they are linked incorrectly? This is still an amazing recipe, and you are nitpicking.
My stupid self forget the garlic so I used garlic powder instead. I also added Parmesan and a little more butter and it really kicked it up a notch!
ReplyDeleteSo I was thinking about making these, without the sour cream, and substituting for whip cream and beating it to the proper thickness. The guy I'm seeing doesn't like cheese or the flavor of cheese or sour cream, so I thought this might be a good alternative, while maintaining the same consistency. (I'm making the skinny meatloaf cupcakes for his birthday dinner) Has anyone else tried this? Or do you know of any other good substitutes? Greek Yogurt is out, since it still has the "spoiled" milk flavor that he doesn't enjoy... Thanks!
ReplyDeleteAnother option I could try would be to do Sweet Potato mashed as well or as an alternative and just use apple sauce... hmm.
DeleteThese were delicious!
ReplyDeleteI am in the process of baking the jalapeno popper stuffed chicken AND these mashed potatoes... Dinner in a half hour... WE SHALL SEE!
ReplyDeleteI just made these last night and was absolutely floored by how good they were. They had so much flavor and tasted so rich! Thanks for the recipe!
ReplyDeleteThis looks yummy!
ReplyDeleteI had one question though: How does Americans usually make their mashed potatoes? Because I look at the ingredients and I usually just use butter (light of course), milk and some spices(garlic, onion, celery salt, cracked pepper).
Using fat-free milk ad light butter, do you think I may have been making skinny mashed potatoes all my life without knowing? lol
I made this last week and didn't really like it. I didn't have any chicken broth so used a little extra milk and blended it with my immersion blender. It tasted like paste. Maybe it was the extra milk that gave it a weird consistency.
ReplyDeleteTo Anon on 12/17 - it's the immersion blender that killed it. Over-mashing/stirring a potato will release too much starch and make it glue. You should always use a masher, or if you want a finer texture use a potato ricer, and when mixing in the liquid be gentle. More folding than stirring.
ReplyDeleteGIna,
ReplyDeleteWhat herb is your favorite in these potatoes? Do YOU use all three when you make these or do you pick just one usually?
Finally made these tonight and WAHOO a huge hit with my family! Even my youngest who doesn't care for mashed potatoes loved them! Thanks for the awesome recipe!
ReplyDelete