In a large stockpot, cover 3 pounds of peeled, cubed russet potatoes with water. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain potatoes and return to pot. In a small saucepan, cover 6 separated and peeled garlic cloves with water. Bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain. In a food processor or blender, combine garlic and 1/2 cup fat-free milk. Puree until smooth. Add puree and 1 tablespoon margarine to potatoes. Mash, season with black pepper and garnish with fresh parsley.
Healthy recipe: Garlic mashed potatoes
Last Updated: 03-11-2014
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.