Ingredients
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1 ½ pound tiny new Yukon gold potatoes, peeled (if desired) and quartered
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2 cloves garlic
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¾ cup low-fat milk
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2 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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Snipped fresh herbs (optional)
Directions
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In a covered large saucepan cook potatoes and garlic in enough boiling, lightly salted water to cover about 15 minutes or until potatoes are tender. Drain in a colander.
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In the same saucepan heat milk and oil over medium heat until mixture is bubbly around the edges. Remove from heat. Return potatoes to pan and sprinkle with salt and pepper. Mash with a potato masher or beat with an electric mixer on low speed until smooth. If desired, sprinkle with fresh herbs.
Nutrition Facts (per serving)
| 199 | Calories |
| 7g | Fat |
| 30g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 199 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Cholesterol 2mg | 1% |
| Sodium 411mg | 18% |
| Total Carbohydrate 30g | 11% |
| Total Sugars 4g | |
| Protein 5g | 10% |
| Vitamin C 15.9mg | 18% |
| Calcium 76mg | 6% |
| Iron 1mg | 6% |
| Potassium 769mg | 16% |
| Folate, total 33mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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