1 lb (about 2 large) potatoes, peeled and quartered

2 cups skim milk

2 large cloves of garlic, chopped

1/2 tsp white pepper

Cook potatoes, covered, in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and re-cover.

Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes.

Add milk-garlic mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.

MICROWAVE DIRECTIONS: Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100% power (high) until tender, about 12 minutes, turning potatoes over once. Let stand 5 minutes. Peel and quarter. Meanwhile, in a 4-cup glass measuring cup, combine milk and garlic. Cook, uncovered, on 50% power (medium) until garlic is soft, about 4 minutes. Continue as directed, above.