Ingredients

· 4 lb. white or Yukon Gold potatoes (about 10), peeled, cubed

· 6 garlic cloves, minced

· 1 cup low-fat sour cream

· 6-oz. 1/3 less fat cream cheese

· 2 tsp. onion powder

· ½ tsp. salt

· 2-4 Tbsp. skim milk

· 2 green onions, sliced

Directions

1. Cook potatoes and garlic in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese, salt and onion powder; mash until creamy, adding milk as needed.

2. Spoon into lightly greased 2-qt. casserole; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking. Discard plastic wrap.

3. Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with onions.

Nutrition Facts per Serving (1/2 cup): 130 calories, 3 g fat, 2 g sat. fat, 11 mg cholesterol, 140 mg sodium, 23 g carbohydrates, 2 g fiber, 4 g protein