| Potato Topping: 3 pounds peeled baking potatoes, quartered (about 5 cups) 3 (heaping) TBSP low-fat sour cream about ½ cup 1% low-fat milk 1 teaspoon butter salt & pepper to taste 2 TBSP parmesan cheese To prepare potato topping: 1. Place potatoes in a saucepan; cover with (salted) water Bring to a boil; cook 20 minutes or until very tender Drain 2. Place potatoes in the bowl of an electric mixer with the paddle attachment 3. Add the sour cream, milk, butter and parmesan cheese Adding more milk if need (you want a pipe-able consistency) 4. Beat at medium speed until smooth 5. Season to taste with salt & pepper (Can be made a day ahead & refrigerated) |