Servings: Makes 4 servings
- 4 cups low-sodium chicken or vegetable broth
- 1 pound Yukon Gold potatoes , peeled and cut into 1-inch chunks
- 4 cloves garlic , peeled
- 1/4 cup low-fat sour cream
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth.
In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.