We love using baby red potatoes as a quick side dish recipe, as you don’t have to peel these tiny potatoes, which makes for quick prep time. This recipe doesn’t call for butter or cream so the potatoes aren’t loaded with calories. The secret to this recipe is boiling the potatoes in chicken stock which I think adds extra flavor to the potatoes. Give them a try and let us know what you think in the comments!

Garlic Mashed Red Potatoes


  • 2½ pounds baby red potatoes, peel on + cubed
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup reduced-fat sour cream
  • 14 oz reduced-sodium chicken broth


  1. Pour ¾ container of chicken broth into a large sauce pan.
  2. Place cubed potatoes in pan and turn on high heat.
  3. Boil potatoes for 15-20 minutes until potatoes are soft.
  4. Drain potatoes.
  5. Add reduced-fat sour cream, garlic, salt and pepper to potatoes.
  6. Using a stand-up mixer or potato masher, mix potatoes.
  7. Slowly add remaining chicken stock to potatoes and continuing mashing until desired consistency.
  8. Add additional salt and pepper to taste.

Nutrition Information

Per Serving:


Calories from fat:

Fat: g

Saturated Fat: g

Cholesterol: mg

Sodium: mg

Carbohydrates: g

Fiber: g

Sugar g

Protein: g

Calcium: %

Iron: %