I normally serve my stroganoff with egg noodles, but you want a potato dish so: Roasted Garlic Smashed Potatoes Sorry, I don't measure, but I'm certain you can figure out how much of what ingredient you like. Everyone has their own taste buds to go by. 4 - 5 cups diced potatoes cooked in chicken broth with a bay leaf. When potatoes are fork tender, take the bay leaf out. Pour most of the chicken broth in to a bowl or a separate pan. Cream cheese Butter Salt and pepper Roasted Garlic (Get a whole head, chop the bottom off, put on aluminum foil, top with olive oil and bake at 350 x 40-45 minutes) Smash the potatoes with a hand smasher (it's my preference, but you can use electric mixer if you want) When roasted garlic is cool enough to handle, simply squeeze the goodness out and into the potatoes. Add in a few ounces of cream cheese, a couple tablespoons butter and keep on smashing. If you think you need a bit more moisture, add some of the chicken broth you've kept aside. Add salt and pepper to your taste. Since it's your dish, add more of any of the ingredients you like. The reason I make potatoes this way is because I don't like milk and rarely have it in the house. Oh, and these potatoes are so NOT fattening. lol We don't always have to be on a diet now, do we? These are quite scrumptious, though.