8-10 cloves garlic
2 pounds of potatoes
1/3 cup light dairy sour cream
1/4 cup fat-free milk
1 tablespoon snipped fresh rosemary, thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper

To roast garlic, wrap unpeeled garlic cloves in foil. Bake at 400 degrees for 25-35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic paste from peels.

Boil potatoes until tender. Drain and mash potatoes with garlic paste using a potato masher of electric mixer (on low speed). Add sour cream, milk, rosemary/thyme/oregano, salt and pepper. Beat until light and fluffy.

Makes 6 side-dish servings.