Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel (optional) and cube potatoes, salt lightly and cover with water and boil until fork tender. drain well. return potatoes to pan and heat for approximately 30 seconds to evaporate any remaining water. using mashing hand tool, smash potatoes (in pot) to desired level of smoothness. add sour cream and continue mashing. add 2-3 tablespoons butter and continue mashing. add half-n-half slowly - you may not need the entire amount. when potatoes are the desired consistency, season with salt and pepper and paprika. taste and adjust seasonings according to your tastes. serve hot. *these can be made ahead and kept warm in crock pot or casserole dish and reheated in oven. left-overs are great for potato pancakes.

Target recipe: ..place the potatoes in a five quart pan. add cold water to 1 inch above the potatoes. place the pan over high heat and bring the water to a boil. reduce the heat and simmer for about 20 minutes. when potatoes pierce easily with a fork, remove from the pan from the stove and drain. ..place the drained potatoes into the large bowl of an electric mixer. at low speed, begin to break up the potatoes. as the potatoes break up, slowly raise the speed of the mixer to medium. add the milk, butter buds, nonfat sour cream, salt and pepper and mix until smooth. spoon the whipped potatoes into a warmed serving bowl and dust with the papri ka and parsley.