Garlic Mashed Potatoes

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