Sour Cream, Chive, and Garlic Mashed Potatoes

I have this tendency of buying 5lb bags of potatoes, using two or three, and letting the bag sit on top of my microwave and rot.  So this past week, I used up most of my remaining potatoes and tried this Weight Watchers online recipe, with a bit of a Sarah twist.

You may find it slightly bland, but adding extra salt and pepper, and maybe a saucy topping from an accompanying dish will do the trick.  These are super light and fluffy, and hit the spot for my mashed potato craving!  I served them with left over Teriyaki-Marinated Chicken and Gina's Roasted Asparagus (note the Points+ value = 1).  Yum!

Serves 4.
Points+ value: 4

• 1 1/4 pounds uncooked potatoes, peeled and chopped
• 5 cloves garlic, peeled and sliced in half
• 3 Tbsp fat-free sour cream (I used light instead)
• 3 Tbsp chives, chopped
• 1 Tbsp olive oil
• salt and pepper to taste

1. Combine the potatoes and garlic in a large saucepan; add enough water to cover.  Bring to a boil, reduce the heat, and simmer, covered, until the potatoes are tender, 20-30 minutes.  Drain, reserving 3/4 cup of the cooking liquid.
2. Mash the potatoes and garlic in the saucepan.  Stir in the sour cream, chives, oil, salt, and pepper.  Gradually stir in enough of the cooking liquid, 2 or 3 tablespoons at a time, until the potatoes become creamy.

Yields about 3/4 cup per serving.