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Bump up the flavor without adding extra fat to mashed potatoes with garlic powder and black pepper. Photo credit: Sommer Collier from A Spicy Perspective.
2 1/4 pounds russet or Idaho potatoes, peeled and quartered
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 cup fat free half-and-half
1/2 cup sour cream
Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
Sprinkle with garlic powder, sea salt and pepper. Mash with potato masher, gradually adding half-and-half, then sour cream.
(Amount per serving)
I love garlic mashed potatoes, & often use Montreal Steak seasoning in them & usually substitute sour cream for the milk. I also leave the skins on & sometimes add bacon, cheddar cheese & green onions to mine. It's yummy!!
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