from Cooking Light, June 2011

4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
1/2 cup reduced fat sour cream.
1/2 cup 1% low-fat milk
2 tablespoons minced fresh chives
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:

Place potato pieces in a microwave-safe bowl.  Cover bowl with plastic wrap; cut a 1-inch slit in the center of the plastic wrap.  Microwave at HIGH 10 minutes.  Let stand for 2 minutes.  Add sour cream and remaining ingredients to bowl; mash with a potato masher.  Yield: 4 servings (serving size: about 1 cup).

Southwest Variation:

Omit sour cream and chives; decrease milk to 2 tablespoons and salt to 1/4 teaspoon.  Add 3/4 cup plain low-fat yogurt; 1 tablespoon chopped chipotle chile, canned in adobo sauce; and 1/4 teaspoon ground cumin.

Roasted Garlic Variation:

Omit sour cream and chives; increase milk to 3/4 cup.  Add 1/4 cup coarsely chopped roasted garlic cloves and 1 tablespoon chopped fresh sage.

Bacon And Cheddar Variation:

Decrease salt to 1/4 teaspoon.  Add 1/4 cup shredded reduced fat cheddar cheese and 1 slice center cut bacon, cooked and crumbled; mash with a potato masher to desired consistency.

Potatoes Quick and Easy Cooking Side Dish