2 pounds baking potato, peeled and cut into 1-inch cubes
6 garlic cloves, peeled
1/3 low-fat cup milk, warmed
1/4 cup reduced fat sour cream
1 tablespoon butter, melted
3/4 teaspoons sea salt
1/2 teaspoon ground black pepper
- Prepare the grill. Place the potatoes and garlic into a 18x12 in sheet of heavey duty aluminum foil, lightly coated with cooking spary. Gather the edges of the foil to form a pouch, tightly seal the edges and pierce with a fork. Place the pouch on the grill rack and grill for 30 minutes or until the potatoes are tender. Turn the pouch occassionally.
- Place the grilled potatoes into a large mixing bowl, add the warm milk, sour cream, butter, sea salt and pepper. Mash with a potato masher until the desire consistency is achieved.
- Serve warm.
This recipe serves 4. Each 1 cup serving is 3 W.W.points.