YIELD Makes 8 servings
Use fresh herbs in these very low-fat, creamy potatoes for the freshest flavor. Lovage, basil, tarragon, marjoram, oregano, cilantro or any favorite herb can be substituted for the herbs below.
|4||pounds baking potatoes, unpeeled and cut into 1-inch pieces|
|6||large cloves garlic, peeled|
|1/2||cup fat-free sour cream|
|1/2||cup fat-free (skim) milk, warmed|
|2||tablespoons finely chopped fresh rosemary or 1 teaspoon dried rosemary|
|2||tablespoons finely chopped fresh thyme or 1/2 teaspoon dried thyme|
|2||tablespoons finely chopped fresh parsley|
- Place potatoes and garlic in medium saucepan; cover with water. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. Drain well.
- Place potatoes and garlic in large bowl. Beat with electric mixer just until mashed. Beat in sour cream, milk and margarine until almost smooth. Stir in rosemary, thyme and parsley.
|Serving Size:||3/4 cup potatoes|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||19 %|