1 pound potatoes, peeled and quartered
2 cups skim milk
2 large cloves garlic, chopped
1/2 teaspoon white fine grind pepper
Cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender. Remove from heat. Drain and recover.
Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes.
Add milk-garlic mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.
Microwave Directions: Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100 percent power (high) until tender, about 12 minutes, turning potatoes over once. Let stand 5 minutes. Peel and quarter.
Meanwhile, in a 4-cup glass measuring cup, combine milk and garlic. Cook, uncovered, on 50 percent power (medium) until garlic is soft, about 4 minutes. Continue as directed above.
Recipe makes 4 servings.
Serving size: 3/4 cup
Calories: 141; Total Fat: less than 1g; Saturated Fat: less than 1g; Cholesterol: 2mg; Sodium: 70mg
Variation: Garlic Mashed Potatoes
2 pounds red or Idaho potatoes, quartered, not peeled
1/2 cup milk
1/2 cup Miracle Whip lite dressing
3/4 teaspoon garlic powder
Salt and pepper
*Or substitute two to three cloves garlic, minced, for garlic powder
Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until potatoes are tender. Drain. Mash potatoes. Add milk, dressing and garlic powder; beat until fluffy. Season to taste with salt and pepper. Recipe makes eight servings.
Nutrition information per serving:
Calories: 140; Total Fat: 3.5g; Saturated Fat: .5g; Cholesterol: 5mg; Sodium: 140mg; Carbohydrate: 26g; Fiber: 2g; Protein: 3g; Exchanges: 1-1/2 Starch, 1/2 Fat
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