2 Pound, cut into 1 inch pieces (Yukon Gold / Finnish)
5 Clove (25 gm)
1⁄4 Cup (4 tbs)
Fat free sour cream
1⁄2 Cup (8 tbs)
Place potato and garlic in a saucepan.
Cover with water; bring to a boil.
Reduce heat, and simmer 15 minutes or until tender; drain.
Return potato and garlic to pan.
Mash to desired consistency.
Heat milk and sour cream in a small saucepan over low heat until warm, stirring constantly.
Add milk mixture, salt, and pepper to potato mixture, stirring until well-blended.