Many a main course has the feature ingredient set, usually the protein be it chicken, beef, pork, fish – you name it. Now what side? Potatoes almost always come to mind. Potatoes are an American standard. Plain potatoes whether baked, boiled, mashed all look boring. I think gravy was invented just to make potatoes look interesting! Trust me. If it looks boring it tastes boring. Wanna bet? Yes, it usually does. So jazz it up! Leave a bit of peel on the potato (remember hearing most of the nutrients are in or near the peel?) and rather than mash to a smooth clump on your plate just smash them. Smashing provides interest in the inconsistent size, texture, and color variation. Add a bit of garlic, and the secret ingredient that makes all the difference in the world: a sprinkle of sugar. Yum this is a good side. Honestly it is good all by itself. If you have enough self-control to have any leftovers, form into patties and bake in the oven until lightly golden for a breakfast potato cake.
1 lb. small red potatoes
½ cup fat-free sour cream
¼ cup fat-free chicken stock
2 cloves garlic, peeled and smashed with side of knife
1 tablespoon dried parsley
¼ teaspoon pink salt
½ teaspoon black pepper
½ teaspoon sugar
Scrub potatoes and pierce with knife. Place on paper towel in microwave and cook until just tender, about 6 minutes, depending on your microwave.
Remove to bowl and allow to cool 15 minutes or more.
Once cooled cut in half, in half again, and then roughly chop quarters. Add remaining ingredients except sugar and stir gently. Keep warm and immediately prior to serving add sugar and stir again.
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