Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 1/2 pounds baking potatoes, peeled and chopped
- 4 garlic cloves, minced
- 1/2 cup 2% reduced-fat milk
- 1/4 cup low-fat sour cream
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions[]
- Place potatoes and garlic cloves in a large Dutch oven.
- Cover with water; bring to a boil.
- Cook 15 minutes or until potato is tender; drain.
- Return to pan.
- Add milk, sour cream, butter, salt, and black pepper.
- Mash to desired consistency; cook over medium heat 1 minute or until thoroughly heated.
Yield: 4 servings