1 1/4 lb. all-purpose potatoes, pared & cut up
1/2 c. part-skim milk ricotta cheese
1/4 c. reduced-fat sour cream
1/2 c. fresh parsley, chopped
3/4 tsp. salt
1/4 tsp. black pepper

Cook the potatoes in lightly salted water to cover in medium-size covered saucepan until tender. Drain potatoes; mash. Beat in ricotta, sour cream, parsley, salt and pepper.