Garlic Mashed Potatoes

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These creamy Garlic Mashed Potatoes are so much lighter than traditional mashed potatoes, and taste so darn good! The perfect side dish at any holiday.

These creamy Garlic Mashed Potatoes are so much lighter than traditional mashed potatoes, and taste so darn good! The perfect side dish at any holiday.Skinny Garlic Mashed Potatoes

More Winter side dish favorites include Spinach Gratin, Roasted Brussls Sprouts and Butternut Squash and Roasted Asparagus.

These creamy Garlic Mashed Potatoes are so much lighter than traditional mashed potatoes, and taste so darn good! The perfect side dish at any holiday.

How to make creamy mashed potatoes without adding too much fat?

  • I like to use Yukon Gold potatoes, they have a buttery texture and golden color.
  • When the potatoes are still warm, I drain them and add a combination of milk, broth and sour cream with just a small amount of butter for flavor.
  • To mash the potatoes I like to use a potato masher or a hand mixer to get them extra whipped. I don’t recommend an immersion blender, it will make it pasty.

More mashed potato recipe ideas you may love:

These creamy Garlic Mashed Potatoes are so much lighter than traditional mashed potatoes, and taste so darn good! The perfect side dish at any holiday.
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4.58 from 14 votes
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Skinny Garlic Mashed Potatoes

5
5
1
SP
165 Cals 5 Protein 31 Carbs 3 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 5 servings
COURSE: Side Dish
CUISINE: American
These Skinny Garlic Mashed Potatoes are so much lighter than traditional mashed potatoes, and taste so good!

Ingredients

  • 2 lbs 4 medium yukon gold potatoes, peeled and cubed
  • 4 large garlic cloves, peeled and halved
  • 1/4 cup light sour cream
  • 1/2 cup fat free chicken broth, sub vegetable broth for vegetarian
  • 1/4 cup skim milk
  • 1 tbsp whipped butter
  • kosher salt to taste
  • dash of fresh ground pepper
  • 1 tbsp fresh herbs of choice: parsley, thyme, chives

Instructions

  • Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil.
  • Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.
  • Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher, mash until smooth.
  • Season with salt and pepper to taste.

Nutrition

Serving: 3/4 cup, Calories: 165kcal, Carbohydrates: 31g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 112.5mg, Fiber: 4g, Sugar: 3g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 1
Points +: 4
Keywords: healthy mashed potatoes, mashed potatoes, skinny mashed potatoes, weight watchers mashed potatoes

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152 comments

  1. Could a plant based milk be used?

  2. Husband made the potatoes unsupervised. He added the garlic raw to the finished mashed potatoes. Whoo boy, there were no vampires at my house last night!! My advice: supervise all cooks! 🙂

  3. Read the comments and decided to go for it anyway…not sure if folks didn’t drain the water after the potatoes were done or what….but mine came out perfect. I followed the recipe exactly. I just made them, eating them with the Salisbury meatball. I used fresh Chives as my herb and this was really great. Thanks Gina!

  4. Well, this recipe rocked my world. Trying to lose weight, but we love mashed potatoes, and this succeeds in texture and flavor with a minimal use of fat. Other recipes have not. Thank you! I made them as smashed potatoes, just my preference for we like the peel and feel it is healthy. For those who feel they are watery, when the potatoes are done try putting them in a strainer and covering them with a dish cloth for several minutes, which will absorb some of the moisture. Then proceed with the recipe.

  5. Do you weigh the potatoes after you peel them?

  6. Delicious! I was worried it would be a little watery like some comments, but it thickened up as I mixed it. I don’t have a potato masher but a large serving spoon worked fine to mash.

  7. I can’t seem to find Yukon gold potatoes. Do you know a good substitute that won’t change the calorie count?

  8. Made these for Easter Dinner absolutely delicious…..another five star recipe from Skinny Taste.

  9. Anyone else get a lower points number? When I built this recipe in WW I did it for four servings instead of 5 so that I could go by cup and half a cup for serving size and I got 3 points for Blue.

  10. Did not turn out as expected. They were too soupy and had no flavor. Followed recipe, and drained potatoes so not sure where I went wrong.

  11. Did I miss serving size and points for blue?

  12. Is the amount of potatoes 2 pounds – plus 4 medium ones?

  13. Can these be made the day ahead and baked to reheat? I have a casserole recipe for mashed potatoes that I can do that for, would love to know if it would work here, for Thanksgiving.

    Also, I put the recipe into the WW creator, and on the new purple plan they come out to @ points, not the 5 points shown above. Potatoes are zero points on the purple plan.

    I didn’t rate because I haven’t made them yet!

  14. These came out amazing! Whole family loved them and they didn’t have all the extra calories. Thank you for the recipe

  15. I can’t remember if I reviewed this before but this recipe is outstanding!!! Itycteamy, delicious and soul satisfying.

  16. I found them to be a bit watery. I couldn’t find whipped butter in stores so just used regular butter. Is that the problem? Or should I just add less chicken broth next time?

    • After draining, return to pot & turn on high for 30 seconds to evaporate the water.  

      • Good to. I always do this step.

      • I don’t ever need as much chicken broth as it calls for. It could depend on the potatoes. Add a little at a time to get to the consistency you like. I thought I was answering someone’s question. But I will review again. These are outstanding! Making them again tonight and will have leftovers another night. Delicious!!

  17. You have made my non-mashed potato liking 8 year old actually finish ALL of his mashed potatoes!!! You are my hero!!

  18. Awesome recipe, made it as a side dish for our bbq ribs, it was a hit.

  19. Didn’t use whipped butter and they were very watery. My bad! So I cooked them on the stove to dry them out and they were very good.

  20. I love these mashed potatoes.  They are so light and they don’t taste “skinny” at all.

  21. I only have Greek yogurt. Can I use that in lieu of sour cream? ? 

  22. As a general note, if a recipe calls for chicken broth, it is not vegetarian.  As an example, the skinny garlic mashed potato dish is not vegetarian as it is written. 

    • The ingredients clearly say for Vegetarian use Vegetable broth which would make it vegetarian and the post correct

    • As a general note, read everything before making assumptions. As an example, 1/2 cup fat free chicken broth (sub vegetable broth for vegetarian).

  23. Made this recipe to go with turkey meatloaf.  Delicious, easy to make and used up the potatoes I needed to cook! Will definitely make again. 

  24. Thanks again for your great recipes , I used almond milk & Greek yogurt & they turned out delish!! 

  25. Looks so good- can you substitute sour cream for Greek fourth to save points or you think flavor will be significantly different t?

  26. Can these be prepared the day before Thanksgiving?

  27. My family is big on baby red potatoes- will these work okay in this recipe?

  28. i’m going to have to triple this recipe for my guests!

  29. Have you tried them in an insta pot? I’d be interested in how to do it!

  30. Can regular butter be substituted for the whipped butter? Thanks!

  31. Can you make this in an instant pot? If yes how would I do this? TIA 

  32. Really delicious!

  33. The best mashed potatoes I’ve ever made. They were so good and I loved that they weren’t as fattening as regular mashed potatoes. 

  34. Gina – do you think the calories or taste would alter if I used a different kind of potato? I have a bunch of red potatoes I’m trying to get rid of! 

  35. Any idea what the new smart points value is for this??? I have an unhealthy love for mashed potatoes and I would love to be able to have them this way!!

  36. I made this tonight and my boyfriend and I loved it! I don't think he even noticed that it was much less fatty than traditional recipes! I think next time I would add a bit more garlic, but otherwise we loved these!! 🙂 Thanks for sharing your recipe!

  37. Hi Gina, Can you make them the night before?

  38. I triple the garlic because I feel like you can never have enough garlic and it was so good!! I'm glad that I portioned and froze some because I might have ate the whole pot.

  39. I made this tonight! It was a big hit. Even with my picky 9 year old!!

  40. You just put all the ingredients with the potatoes in a pan on the stove and mash together. It's pretty obvious.

  41. Gina, I am making the potato skins this week and would like for the insides (that I save from the skins) to not go to waste. I am saving them (as suggested per the skins recipe) so I can make these mashed potatoes. But this recipe doesn't tell you how to do that…I am assuming that since the insides are already cooked, I would just add the other ingredients and mash together. But what about the garlic cloves? How do I incorporate those into my recipe?

  42. Great! I love making real mashed potatoes and since we're trying to watch what we eat more these days, this is a good stepping stone idea for me. 🙂

  43. You've got another winner here, Gina! I'm happy to see the recipe for the skinny mashed potatoes. I've only seen the cauliflower ones before which are delicious too.

  44. You've got another winner here, Gina! I'm happy to see the recipe for the skinny mashed potatoes. I've only seen the cauliflower ones before which are delicious too.

  45. 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!

  46. GIna,

    What herb is your favorite in these potatoes? Do YOU use all three when you make these or do you pick just one usually?

  47. To 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.

  48. 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.

  49. This looks yummy!

    I 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

  50. I 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!

  51. I am in the process of baking the jalapeno popper stuffed chicken AND these mashed potatoes… Dinner in a half hour… WE SHALL SEE!

  52. These were delicious!

  53. So 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!

    • Another option I could try would be to do Sweet Potato mashed as well or as an alternative and just use apple sauce… hmm.

  54. 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!

  55. FYI – I've frozen mashed potatoes many times in the past, they freeze well and defrost fine, so that shouldn't be a problem.
    To 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.

  56. I'm sure these are lovely, but I don't think they should be linked from the vegetarian section due to the chicken broth…

  57. Made 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.

  58. Hi 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 ; )

  59. Gina, 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!

  60. Could you use cauliflower instead of potatoes? If so…how does it change the calories?

  61. Making 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!

    • I deleted that comment not to confuse anyone, I had changed the recipe around a while ago, just go by the nutritional info.

  62. I'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)

  63. AWESOME! I didn't have sour cream so I used plain Greek yogurt… My family loved them. Thanks for you hard work and dedication!

  64. These were a hit at our house. I've now made about 5 of your recipes and one is better than the next!!

  65. These 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.

  66. P.S. I am trying to avoid dairy, so I subbed Tofutti better than sour cream and used almond milk, they still taste great!

  67. I 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.

  68. Hi 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?

  69. So yummy, thanks!

  70. I have used plain Greek Yogurt in this recipe in place of sour cream a number of times with great results.

    I 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!

  71. Ok…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.

    I 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!

  72. Ok, this was AMAZING! My husband had no idea they were different then "normal"

  73. I 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.

  74. Do you think I could use ff Greek yogurt instead of the ff sour cream? Thx!

  75. Would 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!

  76. 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.

  77. Hi Gina!

    This recipe was delicious! I'm featuring it over on my blog today 🙂 Thanks for sharing!

  78. I'm not sure, I've never froze mashed potatoes.

  79. Would these freeze well?

    • Mashed potatoes do freeze alright. Once they thaw they look watery and grainy but once you heat and fluff them they are pretty good.

  80. Wow this site is amazing, can't believe i haven't been here sooner . . .

  81. Just 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!

  82. Soooo good! Even my hubby loved them and he's pretty picky about mashed potatoes . . . thanks!

  83. Hi Gina,

    The 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!

  84. These are sooo good. Creamy and dreamy!! I made them for dinner last Wednesday, big hit.

  85. So glad you all liked these, points plus is the new system out now!

  86. 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 🙂

  87. I 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.
    Ps….hows that cookbook coming along???? Please hurry up and make one so I can buy it! 🙂

  88. That is very sweet!! Taste tested by me first!!

  89. I'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!!!

  90. Thanks Jen!

  91. I'd be the first to buy it! Love ya Gina 🙂 Your recipes are the best!

  92. Yes, I am hoping to someday!

  93. Very, very tasty! Made along side your turkey meatloaf and streamed asparagus, and hubby is a very, very, happy man!
    Thanks for great recipes. Have you ever thought about writing a cookbook? Or if you have, have I missed it?

  94. 🙂 Great to hear that!! That is what I strive for as well.

  95. When 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!!

  96. We 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! 🙂

  97. You could do one or a combo!

  98. HI

    Would like to make this tonight. Just wondering do u use all three herbs or just pick one? Sorry silly question.

    Thanks
    Bev

  99. Oh 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!

  100. 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.

    • How did this turn out? I would love to use ff greek yogurt as I have that on hand, and always need to find uses for it!

  101. To the above comment I put it in the Recipe Builder and came up with 4 PP per serving.
    -Rosa

  102. FYI, 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.

    New 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!

  103. Good. 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.

  104. Russet 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.

  105. I 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

  106. AMAZING!!! Wonderful tasting. Husband loved them. Plan on making at least once a week.

  107. Is it the gold potatoes that make the difference? Would the calories be more if you used white potatoes?

  108. Gina 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"

  109. These are delicious, I like them BETTER than the high fat version. This is a new staple in my house.

  110. So good!! Love your site!

  111. Glad you liked it! Thanks for leaving a comment!

    • How do you get them to not taste starchy? Whenever I make mashed potatoes they taste like starch. Please help me and tell me what I’m doing wrong! Thank you! These look amazing! I can’t wait to make them. -Ashley 

  112. Thanks 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!
    Thanks Gina. All your recipes look and sound fantastic and I look forward to making many more!

  113. Sorry Lindsey, It will take me a while to add calories to my older recipes. I'll try to find the time soon.

  114. sorry 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.

  115. Great! I'll be making them too!

  116. I love your recipes. I am going to try your mashed potatoes for Thanksgiving this year.

  117. has anyone tried making these the day before and reheating the next day?

  118. That's great!

  119. My 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!

  120. For 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.

  121. I 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.

  122. No, if you ate the whole pot, that would be 12 pts!

  123. I HAD noooo idea that would be only 3 points…can I make a pot of that and eat it all day??? LOL