In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, margarine and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.
Each serving provides:
An excellent source of potassium, and a good source of vitamin C, magnesium and fiber.
Recipe was developed for Produce for Better Health Foundation (PBH) courtesy of United States Potato Board. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.