6 med. potatoes, peeled and cubed
1/4 c. milk
8 oz. light cream cheese
1 c. low fat sour cream
1 tbsp. minced parsley
1/4 tsp. garlic powder
1/2 c. shredded low fat sharp cheddar cheese

Cook potatoes in boiling water until tender; drain. Heat oven to 325°F. Coat 8 x 12-inch baking dish with cooking spray.

Combine cooked potatoes, milk, cream cheese, sour cream, parsley and garlic powder in a mixing bowl and mix with electric mixer until smooth.

Spoon into baking dish, cover and bake 30 to 40 minutes. Uncover and sprinkle with the cheese.

Bake 5 - 10 minutes longer. Serve immediately.

Serves 10.

Very good with baked ham!