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Tawnee’s
Ingredients
  • 1 cup water
  • 2 pounds russet potatoes peeled & quartered
  • 2 cloves of garlic minced
  • ½ teaspoon kosher salt
  • ⅓ cup low-fat 1% buttermilk
  • ¼ cup light sour cream
  • 2 tablespoons whipped butter
  • 1 teaspoon kosher salt
  • fresh black pepper to taste
  • chopped chives or parsley for garnish - optional
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