Weight Watchers Garlic Mashed Red Potatoes Recipes

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

WEIGHT WATCHERS GARLIC MASHED RED POTATOES

Steps:

• Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil.
• Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan.
• Add sour cream, milk and chives to pan; mix until combined.
• Mash mixture with a potato masher until smooth (or leave some lumps if desired).
• Season to taste with salt and pepper.
• Yields about 1/2 cup per serving.

WEIGHT WATCHERS TWICE BAKED GARLIC POTATOES

Steps:

• preheat oven to 425°F.
• Pierce potatoes with fork several times and place on baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and garlic is softened and brown about 50 - 60 minutes. Let cool about 15 minutes until comfortable to handle.
• Halve the potatoes lengthwise and scoop the pulp into a bowl leaving skins intact.
• Cut the garlic bulb in half squeeze out the pulp and add to the potato. Add broth, sour cream and pepper. Stir and mash with fork to desired consistency. Spoon mixture back into potato skins and sprinkle with cheese and paprika.
• Return to baking sheet and heat until warmed through about 15 minutes.

MASHED RED POTATOES WITH GARLIC AND PARMESAN

Steps:

• Put potatoes and garlic in lg pan.
• Cover with water.
• Bring to a boil.
• Reduce heat and simmer for 25 minutes, until potatoes are tender.
• Drain well.
• Mash with the butter, milk, and salt.
• Stir in the parmesan cheese.

WEIGHT WATCHERS MASHED POTATOES

Steps:

• Bring potatoes to a boil after cut into cubes. Then mashed with beaters and add milk and butter.

GARLIC CREAMED MASHED RED POTATOES

Steps:

• Cook potatoes in salted water until tender about 20 minutes.
• Drain and dry in 350°F oven for 10 minutes.
• Meanwhile, separate and peel garlic cloves.
• Simmer garlic cloves with cream, milk and butter for 30 minutes until garlic is soft.
• Using a blender, puree potatoes and garlic cream mixture.
• Season to taste with salt and pepper.
• Thin with more cream if necessary.