From Down-Home to Mediterranean Mashed Potatoes

Made with skin on red potatoes, the natural taste and texture is rich and creamy without the cream.  I have skipped the sour cream for years now and use skim milk all the way.  They taste great either way!  Using olive oil instead of butter makes for a delicious and healthy way to enjoy your mashers.  

Ingredients:

6 red-skinned potatoes, about 2 lbs, unpeeled and quartered  
2 T olive oil
2 cloves of garlic, freshly minced
1/2 c sour cream
1/2 c warm milk
1 T apple cider vinegar or add more to taste
Salt and pepper to taste

Step 1:
Place cleaned and quartered potatoes in a saucepan, cover with cold water, and bring to a boil.  Reduce heat to simmer for about 25 minutes or until tender.  Drain well.

Step 2:
While potatoes are boiling, add olive oil and garlic to a saucepan and saute for a short time, about 2 minutes (do not overcook).  

Step 3:
Place garlic and olive oil in a bowl and add the potatoes.   Mash potatoes and olive oil/garlic together with a fork or potato masher.

Step 4:
Add sour cream, slowly add milk as you mash, then add vinegar and season with salt and pepper.  Add more milk if necessary for desired consistency.  Serve immediately.

Health Inspires.

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