Garlic gives the dish a mellow flavor.
Recipe information
Yield
serves 6
Ingredients
1 pound red potatoes, peeled and cut into eighths
1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
5 garlic cloves
3/4 cup nonfat milk
2 tablespoons unsalted butter
3/4 teaspoon coarse salt
Freshly ground pepper
Preparation
Step 1
In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place.
Step 2
Meanwhile, in the same saucepan, combine the milk, butter, and salt; season with pepper. Heat over low until the butter has melted and the milk is warm to the touch. Pass the potatoes and garlic through a ricer or food mill into saucepan; stir gently to combine. Serve immediately.
FIT TO EAT RECIPE
Step 3
(Per serving)
Step 4
Calories: 178
Step 5
Fat: 4g
Step 6
Cholesterol: 11mg
Step 7
Carbohydrate: 33g
Step 8
Sodium: 259mg
Step 9
Protein: 4g
Step 10
Fiber: 3g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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