2 lbs. baking potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
2 Tbsp. Skim milk
1 Tbsp. Reduced-calorie stick margarine
1/2 tsp. Salt
dash of ground pepper
Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil.
Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and
return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute
or until smooth. Add source cream and remaining ingredients. Beat until well
blended.
4 servings
