Mashed Potatoes with Sour Cream and Dill

This recipe serves:  6

4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
salt to taste
freshly ground black pepper
2 tablespoons freshly chopped dill
3 tablespoons low-fat sour cream
1. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

2. Bring the stock to a boil, and turn down to a simmer.

3. Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.

4. Adjust the salt and pepper to taste. Fold in the sour cream and dill.

Serving Size: about 1/2 cup

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