These potatoes turn out deliciously rich with Fat Free Sour Cream and half the butter – all the indulgence, far less fat!
 
2 pounds Russet potatoes
1 TBS kosher salt
2 cloves garlic, bruised
1 cup Fat Free Half & Half
1 stick butter
fine sea salt and white pepper to taste
 
Place the potatoes with the skin on in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender – test by piercing into the center with a fork, if the potato breaks and falls easily from the fork, they are done. Drain pot, rinse in hot water and place back onto warm stovetop.
 
Meanwhile in another pan, bruise the garlic and sauté in a pat of the butter over low to medium heat. When beginning to golden, add the fat free half & half. Simmer over very low heat, stirring regularly, to reduce slightly - keep warm and remove garlic.
 
Place the potatoes back into the warm pot, or into the bowl of a stand mixer for whipped potatoes (preheat mixer bowl with hot water from potatoes). Mash or whip potatoes with softened butter, slowly stirring in the warm milk mixture as needed. Season to taste with sea salt and white pepper and serve immediately.
 
Variation: Fat free sour cream can replace some of the milk for a slightly different flavor. – Chef Michaelangelo (mick) Rosacci