Low-fat garlic mashed potatoes

Yield: 8 Servings

Measure Ingredient
4 pounds Russet potatoes -- abt 8
4 \N Cloves garlic
2 quarts Chicken broth
1 cup Milk, skim
½ cup Plain nonfat yogurt
2 tablespoons Chives -- thinly sliced
1 tablespoon Fresh dill -- minced
1 teaspoon Salt
\N \N White pepper
½ cup Lowfat jack cheese -- abt 2
\N \N Ounce
\N \N Fresh chives or dill sprigs

1. Peel and quarter potatoes. Place with garlic in a 6-8 quart pan; cover with broth. Bring to a boil over high heat; reduce heat, cover and simmer til potatoes are tender when pierced, abt 20 min.

2. Drain potatoes and garlic; return to pan. Mash with milk until smooth. Stir in yogurt, chives, dill, and salt; add pepper to taste.

Spoon mix into a 2-3 qt shallow baking dish; sprinkle top with cheese. If making ahead, cover with plastic wrap and chill up to 1 day.

3. Bake in a 375F oven til warm in center and melted cheese is lightly browned, abt 30 min (abt 1 hour if chilled). Garnich w/ chives or dill sprigs.

Recipe By : Sunset - Jan 1996

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