Country-Style Mashed Potatoes Photo
Country-Style Mashed Potatoes

YIELD Makes 8 servings

Use fresh herbs in these very low-fat, creamy potatoes for the freshest flavor. Lovage, basil, tarragon, marjoram, oregano, cilantro or any favorite herb can be substituted for the herbs below.


4 pounds baking potatoes, unpeeled and cut into 1-inch pieces
6 large cloves garlic, peeled
1/2 cup fat-free sour cream
1/2 cup fat-free (skim) milk, warmed
2 tablespoons butter
2 tablespoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
2 tablespoons finely chopped fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons finely chopped fresh parsley


  1. Place potatoes and garlic in medium saucepan; cover with water. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. Drain well.
  2. Place potatoes and garlic in large bowl. Beat with electric mixer just until mashed. Beat in sour cream, milk and margarine until almost smooth. Stir in rosemary, thyme and parsley.
This recipe appears in: Vegetable Side Dish
Serving Size: 3/4 cup potatoes
Sodium 57 mg
Protein 3 g
Fiber 2 g
Carbohydrate 28 g
Cholesterol 10 mg
Saturated Fat 2 g
Total Fat 3 g
Calories from Fat 19 %
Calories 151
Starch 2
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