3 cloves garlic, crushed
4 med.-size all-purpose potatoes (about 1 lb.), peeled and sliced thin
1 bay leaf
1 tbsp. unsalted butter
1/2 c. buttermilk
3 tbsp. plain low-fat yogurt

1. In a medium-size heavy saucepan, bring 3 cups unsalted water to a boil. Add the garlic, potatoes and bay leaf, and cook, partially covered, over moderate heat for 12 minutes or until the potatoes are fork-tender. Drain, reserving 3 tablespoons of cooking water and discard the bay leaf.

2. Transfer the potatoes to a large mixing bowl. Add the butter, buttermilk and yogurt, and beat in with an electric mixer. Then add just enough of the reserved water to make the potatoes creamy. Serves 4.