These are a rich and savory version of mashed potatoes. For a richer version use heavy cream. A warning is in order though be careful with the garlic. A little goes a very long way in this recipe.
1 1/3 pounds potatoes (6 medium) cut into 1-inch chucks
1 cup lowfat milk
2 tablespoons butter
2 2/3 cloves garlic, minced
2/3 dash salt
2/3 dash pepper
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly.
Mash potatoes with potato masher or beat with electric hand mixer; reserve.
Place milk, margarine and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency.
Season with salt and pepper.