PREP 5 MIN COOK 25 MIN SERVES 5
2 lbs (4 medium) yukon gold potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat free sour cream
1/4 cup fat free chicken broth
2 Tbsp skim milk
1 Tbsp light butter
Kosher salt to taste
dash of fresh ground pepper
1/4 cup fresh herbs of choice: parsley, thyme, tarragon
1. Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil.
2. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan.
3. Add sour cream and remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.
PER SERVING (3/4 CUP): CAL 159.6, FAT 1.7, CARBS, 32.3, FIB 3.2, PROT 4.5
Old Points: 3
PointsPlus Value: 4
Delicious!! My boys loved these potatoes... no left overs!
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