Creamy Mashed Potatoes
|Garlic||3 Clove (15 gm), crushed|
|All purpose potatoes||4 Medium, peeled and sliced thin|
|Unsalted margarine||1 Tablespoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Low fat plain yogurt||3 Tablespoon|
In a medium size heavy saucepan, bring 3 cups unsalted water to a boil.
Add the garlic, potatoes, and bay leaf, and cook, partially covered, over moderate heat for 12 minutes or until the potatoes are fork tender.
Drain, reserving 3 tablespoons of cooking water, and discard the bay leaf.
Transfer the potatoes to a large mixing bowl.
Add the margarine, buttermilk, and yogurt, and beat in with an electric mixer.
Then add just enough of the reserved water to make the potatoes creamy.