| | Directions | 1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
2. Sprinkle with garlic powder, sea salt and pepper. Mash with potato masher, gradually adding half-and-half, then sour cream. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 2 1/4 pounds russet or Idaho potatoes, peeled and quartered |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1/2 cup fat free half-and-half |
| - | | 1/2 cup sour cream |
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| | Nutrition (per serving) | Calories: 113 Calories
Fat: 1 Grams
Protein: 3 Grams
Cholesterol: 5 Milligrams
Carbohydrates: 23 Grams
Sodium: 223 Milligrams
Fiber: 2 Grams
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