My Mashed Potatoes

4 Russett Potatoes rinsed and peeled
2 tbsp. Light Sour Cream
1/2 cup of Skim Milk
3 tbsp. Light Margarine from tub
salt to taste
garlic powder optional

Rinse and peel 4 russet potatoes. Then cube each potato into fourths-to help reduce boiling time. Place the cubed potatoes into a stainless steel pot and cover with water just until potatoes are covered. Bring to a boil, cover pot and boil for about 25min. or until potatoes are fork tender (they are soft when you stick a fork into them).

Once potatoes have reached desired firmness, drain potatoes into food strainer and return potaoes to the pot. Leave them on the burner you cooked them in-it will help dry up any excess water.

Take a wire whisk or hand potato masher and give the potatoes a quick mash-to break them up.

In a separate small saucepan, pour in milk, sour cream and butter. Heat just until warmed and butter begins to melt.

Pour the contents of the saucepan into the potato pot a little at a time and use an electric hand mixer to beat everything together. Keep beating in the butter mixture until desired consitency. If desired, beat in a dash of salt and/or garlic powder. You can always add a little more milk to make it fluffier. Enjoy!

Number of Servings: 5

Recipe submitted by SparkPeople user SARAH25.