• 4 1/2 pounds Russet Potatoes, peeled and cut  
            into uniform pieces 
• 3 Tbs. Olive or Canola Oil 
• 3/4 cup Low-fat or Fat Free Sour Cream or Plain Non-fat Yogurt 
• 3/8 tsp. Salt
• 3/8 tsp. freshly ground Black Pepper
• 1 cup reserved liquid from boiled potatoes  

Place the potatoes in a large cooking pot and cover with
lightly salted water. Bring to a boil over high heat, then
reduce the heat to medium and boil for 20 minutes, or until
the potatoes are very tender.

Drain the potatoes, making sure to reserve about 1 cup of the cooking liquid.

Either pass the potatoes through a ricer or mash them in the original cooking pot. Stir in the oil, sour cream or yogurt, salt, and pepper until well blended. Mash or rice again, gradually stirring in some of the reserved cooking liquid, until the potatoes are creamy and smooth.

Serve warm. --Bob R.