We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
35 minutes
- 4 medium unpeeled potatoes, cut into 1-inch pieces
- 6 cloves garlic, peeled
- 1/3 cup chopped fresh flat-leaf or curly-leaf parsley
- 1/2 teaspoon salt
- Pepper, if desired
- 1/4 cup fat-free gluten-free sour cream
- In a 3-quart saucepan, simmer tender potatoes and garlic in water until fully cooked, about 15 to 20 minutes. Reserve some of the flavorful cooking liquid for later use. Drain the potatoes and set aside.
- In a saucepan, use a potato masher to blend potatoes, garlic, parsley, salt, and pepper until slightly lumpy. Slowly mix in 1/4 cup cooking liquid until combined but still chunky. Finally, fold in the sour cream.
Similar Recipes
- 50min
Baked smashed potatoes with gremolata
Elevated vegetable bake: Simple and delicious, it might steal the show!
- 165min
Louise's Irish stew
Light and refreshing twist on traditional Irish stew, featuring a zesty lemon thyme gremolata to balance the rich lamb flavors.
- 20min
Brussels sprouts with bacon and hazelnuts
Brussels sprouts enhanced with savory bacon and crunchy hazelnuts for a delicious twist.
- 40min
Chorizo, pepper & prawn bake
Flavorful one-pot dish with crispy chorizo, succulent prawns, sweet peppers, and fluffy rice. Colorful, classy, and sure to bring joy.
- 75min
Gluten-free chicken schnitzel
Create a delicious gluten-free chicken schnitzel crumb by mixing corn chips, rice flakes, parmesan, and fresh parsley for a crispy and flavorful coating.