Mashed potato is such a classic dish that I’m sure most of us have eaten a lot of it since we were little. While I like those with creamy textures that almost melt in the mouth, the coarsely mashed ones are equally tasty especially if you don’t mind eating potato skins. I like to keep the skin on for my potatoes (whether for fries or mash) as they contain so much fibre and nutrients that I think it’d be a waste if I dispose it off.
This Garlic Mashed Potato Recipe combines the mild tang of sour cream, the pungent aroma of garlic and the fragrance of butter to give the potatoes a balanced flavour that’s deliciously light and refreshing. And of course, spring onions too to give that extra crunch with every mouthful. You can enjoy this as a meal on its own or use it as a side dish for your weekday dinner. Bon appetit!
Garlic Mashed Potato Recipe
Ingredients (serves 2-3)
600g baby potatoes with skin on, halved
3 cloves garlic, minced
2 tbsp skimmed milk
1/4 cup reduced fat sour cream
1 tbsp unsalted butter
salt & freshly ground black pepper to taste
handful of chopped spring onions
1. Steam the potatoes on high heat till soft. Mash the potatoes with a potato masher or use a food processor if you like a more creamy and smooth consistency.
2. Warm milk in a pan over very low heat and melt the butter in it.
3. Combine the mashed potatoes with the milk mixture, sour cream and minced garlic. Season with salt and pepper to taste.
4. Stir in the spring onions and serve.