From The Real Food Daily Cookbook by Ann Gentry
25 minutes prep time  |  Serves 6;

What you need: 

• 3 lb Yukon gold potatoes, peeled and cut into 1-1/2 inch pieces    
• 5 cloves garlic, peeled    
• 1-1/4 c low-fat milk or plain soymilk    
• 2 Tbsp olive oil    
• 1 tsp sea salt        
• Pinch of freshly ground white pepper 

What you do: 

1. Combine the potatoes and garlic in a large saucepan. Add enough water to cover by 1 inch.
2. Bring to a boil over high heat, cover, and boil over medium-low heat for 18 minutes, or until the potatoes are tender. 
3. Drain, then return the potatoes and garlic to the saucepan. Mash until smooth.
4. Mix in the milk or soymilk, olive oil, salt, and white pepper. Cook for 5 minutes, or until heated through.
5. Transfer to a bowl and serve. 

Note: The mashed potatoes will keep for a few hours. Cover and refrigerate. Reheat before serving.

Another trick: Use only 2/3 to 3/4 of liquid called for initially, then add the remainder when you reheat. 

Per serving: 292 Calories, 14 g Protein, 49 g Carbohydrates, 6 g Total fat (1 g sat, 4 g mono, 1 g poly), 273 mg Sodium,  Vitamin K, Phosphorus,  Vitamin B1 (thiamine), B3 (niacin), B6, Pantothenic acid, Copper, Iron, Magnesium, Manganese, Molybdenum, Potassium,  Vitamin B2 (riboflavin), Folate, Calcium, Zinc