2 pounds baking potatoes, peeled and cut into chunks (about 4-5)
1 tsp granulated garlic
1/2 cup skim milk
1 tablespoon grated parmesan cheese
1/4 cup nonfat sour cream
1/8 teaspoon black pepper to taste
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat to medium-high and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the stove. Allow the excess water to evaporate from the pan. Mash the potatos with a potato masher or hand beaters, then add the rest of the ingredients. The amount of milk is variable.