Potato-Sour Cream Biscuits

Good with roast beef, chicken, or ham. Great for sandwiches, too.

8 ounces cubed, peeled Yukon gold potato
1/2 cup low-fat buttermilk
1/4 cup reduced-fat sour cream
2 tablespoons butter, cut into small pieces
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking
Cooking spray

Preheat oven to 450*. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; +ash with a potato masher until smooth. Lightly spoon flour into dry measuring cups; level with a kn+ife.Combine f