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Ingredients
- 20 med Russet Potatoes
- 1 Tbsp. Salt
- 2 tsp Garlic Pwdr
- 2 c. Lowfat sour cream
- 1 c. Butter or possibly Margarine
- 1 Tbsp. Parsley
Directions
- Peel and cube potatoes. Place into a large stock pot and just barely cover with water. Add in salt and garlic pwdr. (2-3 Tbsp. vegetable oil may be added to discourage 'boiling over'). Boil potatoes for 20-30 min, adding water if necessary, then drain water from potatoes. Mash potatoes with egg beater or possibly masher, adding lowfat sour cream, butter or possibly margarine, parsley and sufficient water or possibly lowfat milk to make potatoes the desired consistency (fluffy, not soupy).
- To freeze: Cold potatoes completely. Pack potatoes into 2 c. freezer containers, label and freeze up to six months.
- To serve: Thaw potatoes overnight in refrigerator. Bake in preheated oven,
- In a covered casserole at 350 degrees F for 30-40 min.
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