Source: Emma Duran
ANTONIO RATING: 4 OUT OF 5 STARS
8 large potatoes, peel and diced
1/2 c. fat free sour cream
1 clove garlic, very finely diced
1 tsp. salt
1/4 c. skim milk
1. Boil the potatoes in salted water until fork-tender (that is, until you can pierce a potato without meeting any resistance).
2. Drain and place back in the pot.
3. Add the rest of the ingredients then whip using a hand blender until creamy.