Garlic Mashed Potatoes
1 lb potatoes (2 large)
2 cups skim milk
2 large cloves garlic, chopped
1/2 teaspoon white pepper
Peel potatoes; cut in quarters. Cook, covered, in a small amount of boiling water for 20 to 25 minutes or until tender. Remove from heat. Drain. Cover the pot.
Meanwhile, in a 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.
|Use low-fat (1% or 2%) or nonfat/skim milk instead of whole milk.|