Simmering Garlic Mashed Potatoes with Greens. Garlic cloves with potatoes is a great, fat-free way to enrich a dish of mashed potatoes. Adding spinach boosts nutrition and contributes even more flavor to this recipe.
2 pounds potatoes (6 to 8 medium), peeled, cut into 2-inch chunks
8 garlic cloves, peeled
1 10-ounce package frozen spinach or 4 cups individually quick frozen spinach*
1 cup low fat milk (1-percent)
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Place potatoes and garlic in large heavy saucepan. Cover with lightly salted water; bring to a boil over medium-high heat. Cover; reduce heat to medium-low. Cook about 15 minutes or until potatoes are tender.
Meanwhile, cook spinach according to package directions; drain well. In glass measuring cup or small saucepan, heat milk and olive oil in microwave or on stovetop until steaming.
When the potatoes are tender, drain them and return to saucepan. Shake pan over low heat, uncovered, for a minute or so to evaporate excess moisture. Remove from heat; mash potatoes and garlic with potato masher. Gradually add enough hot milk mixture to make a smooth puree. Stir in spinach, salt, pepper and nutmeg.
Tip: To keep mashed potatoes hot until serving time, place a piece of waxed paper directly on surface of mashed potatoes; set pot in larger pan of barely simmering water. You can keep potatoes hot up to one hour. Leftovers reheat well in the microwave.
*Ingredient Note: Substitute 4-cups (10 ounces) frozen mustard greens, turnip greens or collards for spinach; cook according to package directions.
Recipe makes 6 servings.
Serving size: 3/4-cup; Calories: 175; Total Fat: 0.5g; Cholesterol: 2mg; Sodium: 357mg; Fiber: 4g
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