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By Dawn Hall, author of the Busy People’s Cookbook Series

Dilled Smashed Potatoes
We know this makes twelve servings and the menu serves only six, but they’re so good, we think you’ll want extras—just in case.
8 cups russet potatoes (about 8 medium)
2 tablespoons imitation butter-flavored sprinkles
1 teaspoon dill weed
3/4 cup fat-free sour cream
1 teaspoon garlic salt

• In a large saucepan or Dutch oven bring to a boil enough water to cover the potatoes.
• Chop the potatoes into 1-inch pieces and put them into the boiling water. Bring the water to a boil. Cover the boiling pan of water with a lid. Turn off the heat. 
• Let the potatoes sit and continue to cook for 15 to 20 minutes.
• When the potatoes are tender, drain the water and put the potatoes into a large mixing bowl.
• Add the butter-flavored sprinkles, dill weed, sour cream, and garlic salt.
• Mix with an electric mixer or a potato masher until the potatoes are creamy. You will still have lumps in the potatoes.
• Place in a pretty serving bowl. Serve immediately.

Yield: 12 (1/2-cup) servings

Calories: 97 (0% fat); Total Fat: 0g; Cholesterol: 3mg; Carbohydrate: 22g; Dietary Fiber: 2g; Protein: 3g; Sodium: 159mg
Diabetic Exchanges: 1 1/2 starch

Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Total time: 30 minutes or less

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com