3 pounds russet potatoes, peeled and cubed
6 cloves garlic, separated and peeled
1/2 cup fat-free milk
1 tablespoon trans-fat-free margarine
Ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Boil the potatoes in a large stockpot. Reduce the heat and simmer 15 minutes until tender. Drain and return the potatoes to the stockpot.
Boil the garlic in a small saucepan. Reduce the heat and simmer 10 minutes until tender. Drain.
Puree the garlic and milk in a blender until smooth. Add this mixture and the margarine to the potatoes. Mash with a fork to the desired consistency.
Season with black pepper, and garnish with the parsley. Serve immediately.
Calories: 157 cal
Total fat: 5g
Saturated fat: 1g
Monounsaturated fat: 2g