Garlic Mashed Taters

These garlic mashed potatoes skip the butter entirely and still come out creamy. Nonfat yogurt and nonfat sour cream bring the tang and richness you expect, while boiling whole garlic cloves right alongside the potatoes gives you soft, mellow garlic that mashes in seamlessly.

Using tiny new potatoes with their skins on adds texture and a slightly earthy flavor. The thin skins break up as you mash, leaving flecks throughout instead of a perfectly smooth puree. That’s the charm here.

This is a single-serving recipe, so it scales easily. Just keep the ratio of yogurt to sour cream roughly the same and taste as you go.

Pro Tips

• Drain the potatoes well before mashing. Excess water makes the mash thin and soupy.
• Mash while the potatoes are still hot. The yogurt and sour cream incorporate much more smoothly into warm potatoes.
• Use freshly ground black pepper, not pre-ground. The heat and aroma are noticeably better.

Variations

• Stir in a tablespoon of chopped fresh chives or scallion greens for color and a mild onion bite.
• Add a splash of chicken broth instead of extra sour cream if you want a looser consistency.
• Roast the garlic cloves separately before mashing them in for a deeper, caramelized garlic flavor.