Low-Fat Garlic Mashed Potatoes
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INGREDIENTS 4 pounds russet potatoes, about 8
4 cloves garlic
2 quarts chicken broth
1 cup skim milk
1/2 cup plain nonfat yogurt
2 tablespoons chives, thinly sliced
1 tablespoon fresh dill, minced
1 teaspoon salt
White pepper
1/2 cup lowfat Jack cheese, about 2 ounces
Fresh chives or dill sprigs, for garnishPeel and quarter potatoes. Place with garlic in a 6 to 8 quart pan; cover with broth. Bring to a boil over high heat; reduce heat, cover and simmer until potatoes are tender when pierced, about 20 minutes.
Drain potatoes and garlic; return to pan. Mash with milk until smooth. Stir in yogurt, chives, dill, salt, and pepper to taste. Spoon mix into a 2 to 3 quart shallow baking dish; sprinkle top with cheese. (If making ahead, cover with plastic wrap and chill up to 1 day.)
Bake in a 375 degree oven until warm in center and melted cheese is lightly browned, about 30 minutes. (About 1 hour if it has been chilled).
Garnish with chives or dill sprigs.