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