Ingredients

• 3 large potatoes, peeled and cubed
• 3/4 cup reduced fat sour cream
• 1/2 cup nonfat milk
• 2 tablespoons Dijon mustard
• garlic salt to taste
• ground black pepper to taste

Instructions

1. Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
2. Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.