Skinny Garlic Mashed Potatoes

Creamy smooth, buttery rich, AND skinny? Yes! And, quite possibly one of the easiest side dishes ever.

How do you make skinny mashed potatoes? It's actually really easy. The reality is, you don't need copious amount of butter (or cream cheese, or sour cream or other high-fat dairy products) to make creamy mashed spuds. Once the potatoes are boiled until soft, you can mash them with lowfat milk and chicken broth to get the creaminess you crave. Then, you just need about 1 tablespoon of butter to add buttery richness. Pretty simple, right? And ready in about 20 minutes.

About the garlic: I used granulated garlic, which has a different texture than garlic powder - instead of being flour-like, it's more coarse, like fine cornmeal. If you Google it, you'll find the description focuses purely on texture. I find the difference goes beyond that - in my opinion, granulated garlic has a fresher, more vibrant flavor. I also use granulated onion for the same reason. Once you make the swap from powder to granulated, you'll never go back.

About the potatoes: I used regular baking potatoes, also know as Russet or Idaho potatoes. They're the best for mashed potatoes because they have a high starch content - starch granules absorb water and swell as the potatoes boil, creating fluffy mashed potatoes every time. You can also use Yukon gold potatoes - with or without the skin - because they have a medium starch content and mash up just fine (Yukons are great all-purpose potatoes). Red potatoes are more waxy and have a low starch content, making them better suited for dishes where you want the potatoes to hold their shape (like potato salad).

Skinny Garlic Mashed Potatoes

3 large baking (Russet) potatoes (about 2 pounds), peeled and cut into 2-inch chunks
1/2 cup chicken broth
1/4 cup milk
1 tablespoon butter
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh chopped green onions for serving, optional

Place the potatoes in a large pot and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 10 to 12 minutes, until the potatoes are fork-tender.
Drain and return to the potatoes to the pot. Add the broth, milk, butter, granulated onion, granulated garlic, salt, and pepper and mash until creamy (or leave some chunks if you want). Check the seasoning and add more salt and pepper if needed.
Transfer the potatoes to a serving dish and top with the green onions (if using). If you want those little swirls (pictured), use a fork and gently make sweeping motions across the top!

Serves 4