| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 1/2 |
c |
Cubed peeled baking potato; (2-3/4 pounds) |
| 2 |
|
Cloves garlic; halved |
| 1/2 |
c |
1% low-fat milk |
| 1/2 |
c |
Low-fat sour cream |
| 2 |
tb |
Minced fresh parsley |
| 2 |
tb |
Minced fresh oregano |
| 1 |
tb |
Minced fresh thyme |
| 1 |
tb |
Margarine |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Place potato and garlic in a large saucepan; cover with water, and bring to
a boil. Cook 20 minutes or until very tender; drain. Rreturn potato mixture
to pan. Add milk and remaing ingredients; beat at medium speed of a mixer
until smooth.
Recipe by: Cooking Light, Jul/Aug 1995, page 74
Posted to MC-Recipe Digest V1 #972 by Shavonne Bauer <ssbauer@erinet.com>
on Dec 26, 1997
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