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(Gluten-free)
2 pounds Yukon gold or other thin-skinned potatoes (about 6 small to medium potatoes)
6 cloves garlic
3/4 cup low-fat sour cream
Wash potatoes and cut into 1- to 2-inch cubes, leaving skin on. Smash fresh garlic cloves with the side of a chef's knife--the papery skin will come off easily.
Put potatoes and garlic in a pot and cover with water. Bring to a boil. Turn down to medium heat and let cook for 15 to 20 minutes, or until tender.
Drain potatoes and transfer to a bowl. Add sour cream and whip with an electric mixer. Serve right away or keep warm in the oven.
Each serving contains about 150 calories, 4 g protein, 4 g fat, 12 mg cholesterol, 26 g carbohydrates, 3 g fiber, and 22 mg sodium.
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