1 hour 40 mins
Starchy Vegetables
Preheat oven to 350 degrees.
1 large head garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes -- peeled & quartered
3 tablespoons low-fat margarine
1 cup low-fat milk or soy milk
salt -- to taste
1/4 teaspoon ground white pepper
Serves: 8
Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes, or until soft. Cool, then
squeeze garlic out of skins; refrigerate. Discard skins. (If desired, garlic can be roasted the day
before.)
Cover potatoes with water, add salt and bring to a boil. cover; cook 20 to 30 minutes, or until
fork-tender. Drain; reserve cooking water. Mash potatoes well. Add garlic, margarine, salt,
pepper and milk or soy milk. Whip potatoes, adding reserved cooking liquid 1/4 cup at a time
until potatoes are fluffy and light but still hold shape.
Starchy Vegetables
Preheat oven to 350 degrees.
1 large head garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes -- peeled & quartered
3 tablespoons low-fat margarine
1 cup low-fat milk or soy milk
salt -- to taste
1/4 teaspoon ground white pepper
Serves: 8
Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes, or until soft. Cool, then
squeeze garlic out of skins; refrigerate. Discard skins. (If desired, garlic can be roasted the day
before.)
Cover potatoes with water, add salt and bring to a boil. cover; cook 20 to 30 minutes, or until
fork-tender. Drain; reserve cooking water. Mash potatoes well. Add garlic, margarine, salt,
pepper and milk or soy milk. Whip potatoes, adding reserved cooking liquid 1/4 cup at a time
until potatoes are fluffy and light but still hold shape.
