• 4 cups low-sodium chicken or vegetable broth
• 1 pound Yukon Gold potatoes , peeled and cut into 1-inch chunks
• 4 cloves garlic , peeled
• 1/4 cup low-fat sour cream
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth.

In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.

402 calories