Ingredients:
4 medium baking potatoes ( about 1-1/3 lbs total)
4 garlic cloves, peeled
1/2 cup light sour cream or 1/2 cup fat free sour cream
2 -3 tablespoons nonfat milk (optional)
salt and pepper
1 tablespoon finely shredded parmesan cheese (optional)
fresh basil sprigs (optional)
Directions:
Peel potatoes.
Cook potatoes and garlic cloves, covered, in boiling water for 20 to 25 minutes or until tender; drain.
Mash potatoes and garlic; add sour cream.
Beat in enough milk to make fluffy.
Season to taste with salt and pepper.
Return potatoes to pan and heat through.
Transfer to a serving bowl.
if desired, sprinkle with Parmesan cheese and garnish with basil.
Make-Ahead Instructions: Prepare potatoes as directed, except place in a greased 1-1/2-quart casserole before heating through.
Cover and chill for up to 24 hours.
Bake covered in a 350 F oven for 55 minutes or until heated through.
If desired, sprinkle with Parmesan cheese and garnish with basil just before serving.
Servings: 6
Time preparation: 5 min.
Time total: 30 min.