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Mashed: Herbed Mashed Potatoes

Source of Recipe

Cooking Light, Jul/Aug 1995, page 74


List of Ingredients

6 1/2 cups cubed peeled baking potato -- (2-3/4 pounds)
2 cloves garlic -- halved
1/2 cup 1% low-fat milk
1/2 cup low-fat sour cream
2 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1 tablespoon margarine
3/4 teaspoon salt
1/8 teaspoon pepper


Recipe

Place potato and garlic in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until very tender; drain. Return potato mixture to pan. Add milk and remaining ingredients; beat at medium speed of a mixer until smooth. Yield: 6 servings