Garlic gives the dish a mellow flavor.

　　

Ingredients

serves 6

　　1 pound red potatoes, peeled and cut into eighths

　　1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces

　　5 garlic cloves

　　3/4 cup nonfat milk

　　2 tablespoons unsalted butter

　　3/4 teaspoon coarse salt

　　Freshly ground pepper

　　

Step 1

In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place.

　　

Step 2

Meanwhile, in the same saucepan, combine the milk, butter, and salt; season with pepper. Heat over low until the butter has melted and the milk is warm to the touch. Pass the potatoes and garlic through a ricer or food mill into saucepan; stir gently to combine. Serve immediately.

　　

FIT TO EAT RECIPE

Step 3

(Per serving)

　　

Step 4

Calories: 178

　　

Step 5

Fat: 4g

　　

Step 6

Cholesterol: 11mg

　　

Step 7

Carbohydrate: 33g

　　

Step 8

Sodium: 259mg

　　

Step 9

Protein: 4g

　　

Step 10

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.