Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Russet potatoes -- abt 8
4 Cloves garlic
2 qt Chicken broth
1 c Milk, skim
1/2 c Plain nonfat yogurt
2 tb Chives -- thinly sliced
1 tb Fresh dill -- minced
1 ts Salt
White pepper
1/2 c Lowfat jack cheese -- abt 2
Ounce
Fresh chives or dill sprigs

1. Peel and quarter potatoes. Place with garlic in a 6-8 quart pan;
cover with broth. Bring to a boil over high heat; reduce heat, cover
and simmer til potatoes are tender when pierced, abt 20 min.

2. Drain potatoes and garlic; return to pan. Mash with milk until
smooth. Stir in yogurt, chives, dill, and salt; add pepper to taste.
Spoon mix into a 2-3 qt shallow baking dish; sprinkle top with
cheese. If making ahead, cover with plastic wrap and chill up to 1
day.

3. Bake in a 375F oven til warm in center and melted cheese is lightly
browned, abt 30 min (abt 1 hour if chilled). Garnich w/ chives or dill
sprigs.

Recipe By : Sunset - Jan 1996

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