Sour Cream Smashed Potatoes

• 4 medium baking potatoes (about 1-1/3 lbs total)
• 4 garlic cloves, peeled
• 12 cup light sour cream or 12 cup fat free sour cream
• 2 -3 tablespoons nonfat milk (optional)
• salt and pepper
• 1 tablespoon finely shredded parmesan cheese (optional)
• fresh basil sprig (optional)

1. Peel potatoes.
2. Cook potatoes and garlic cloves, covered, in boiling water for 20 to 25 minutes or until tender; drain.
3. Mash potatoes and garlic; add sour cream.
4. Beat in enough milk to make fluffy.
5. Season to taste with salt and pepper.
6. Return potatoes to pan and heat through.
7. Transfer to a serving bowl.
8. if desired, sprinkle with Parmesan cheese and garnish with basil.
9. Make-Ahead Instructions: Prepare potatoes as directed, except place in a greased 1-1/2-quart casserole before heating through.
10. Cover and chill for up to 24 hours.
11. Bake covered in a 350F oven for 55 minutes or until heated through.
12. If desired, sprinkle with Parmesan cheese and garnish with basil just before serving.

baking potatoes, garlic, light sour cream, nonfat milk, salt, parmesan cheese, fresh basil

Taken from www.food.com/recipe/sour-cream-smashed-potatoes-40606 (may not work)