2 lbs (4 medium) yukon gold potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat free sour cream
1/4 cup fat free chicken broth
2 tablespoons skim milk
1 tbsp light butter
kosher salt to taste
dash of fresh ground pepper
1/4 cup fresh herbs of choice: parsley, thyme, tarragon
Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil, cover and reduce heat, simmering 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 or mixer, mix until smooth. Season with salt and pepper to taste.