Monday, October 12, 2009

Parmesan, Sour Cream, and Chive Mashed Potatoes

4 lbs. potatoes, red or Idahoan
1 - 1 1/2 C. fat-free milk
4-6 oz. sour cream (light)
3-4 T. margarine
2/3 C. parmesan
2 tsp. salt
3-4 T. chives

Cut potatoes into 3" chunks and cover completely with water. Bring water to a boil, cook uncovered for 10-12 minutes. Potatoes are done when fork tender.
Tranfer from pot immediately to a large mixing bowl and mix on low, adding milk, margarine, parmesan, salt, and sour cream slowly, until potatoes reach desired consistency and flavor. Top with chives before serving.

Serves = 5-6

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