Name: Garlicky Mashed Potatoes
Ingredients: 2 medium potatoes; 2 garlic cloves; 1/4 cup butter; 1/4 cup 1% low fat milk

Course Side Dish

Servings

Calories 185kcal

Peel and slice the potatoes into small pieces. Double-boil to reduce potassium if you are on a low potassium diet. (see Notes.)
Boil potatoes and garlic over medium heat until soft.
Drain off cooking water.
Whip potatoes and garlic with beater, slowly adding butter and milk until whipped smooth.

Double the garlic for a stronger garlic flavor.
Potatoes are very high in potassium but you can remove part of the potassium by using one of these methods:
- Double boil method: Peel and small dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and prepare as desired.
- Leaching method: Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and cook as desired.
Leached potatoes can be blanched and frozen in batches. To blanch vegetables, add to boiling water for one minute, remove and rinse in cold water before freezing.
*Potassium content taken from reference values for double-boiling small peeled and diced potatoes.

Garlicky Mashed Potatoes