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Ingredients:
- 2 tbsp chopped fresh
parsley
- 3 lbs russet potatoes, washed, peeled and
cubed
- Ground black pepper to
taste
- 6 garlic cloves, separated and
peeled
- 1 tbsp trans-free
margarine
- ½ cup milk,
fat-free
Preparation:
- Soak the potatoes entirely in a large stockpot
then bring it to a boil. Lessen the heat settings and simmer for about 15 minutes or until potatoes are
tender. Drain the water entirely from the stockpot.
- Cover the garlic with water in a small saucepan
then bring to a boil. Lessen heat and simmer for about 10 minutes or until garlic is tender. Drain the
water off the garlic.
- Mix in milk and garlic in a blender or in a
food processor. Process until consistency is smooth. Mix in the processed garlic and margarine mixture to
the cooked potatoes. Mash potatoes to preferred consistency. Add black pepper to taste and garnish with
parsley. Serve while hot.
This recipe features russet potatoes that are low in
moisture content but are high in starch, making them is an excellent choice of potato type for
mashing.
More Side
Dishes
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