Directions:

2 lbs 4 medium yukon gold potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup light sour cream
1/2 cup fat free chicken broth, sub vegetable broth for vegetarian
1/4 cup skim milk
1 tbsp whipped butter
kosher salt to taste
dash of fresh ground pepper
1 tbsp fresh herbs of choice: parsley, thyme, chives

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil.
Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.
Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher, mash until smooth.
Season with salt and pepper to taste.