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GARLIC ROSEMARY MASHED POTATOES

By Jill Tomlin

Mash old-fashioned spuds into a real taste treat with this easy recipe. The fluffy results are loaded with flavor and taste great alongside grilled or roasted meat.

• 2 pounds (about 6 medium) potatoes, peeled and cut into 1-inch chunks
  
  
• 4 large cloves garlic, peeled
  
  
• 1/4 cup (1 ounce) freshly grated Parmesan cheese
  
  
• 1 tablespoon butter or margarine
  
  
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  
  
• 2 teaspoons chicken bouillon
  
  
• 1/2 to 3/4 cup evaporated Lowfat Milk
  
  
• Salt and ground black pepper to taste

PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter, rosemary, and bouillon; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.

Makes six servings.

NUTRITION FACTS PER SERVING: 190 cal., 4 g total fat (2.5 g sat. fat), 10 mg chol., 350 mg sodium, 34 g carbo., 3 g fiber, 4 g sugars, and 6 g protein.
Daily Values: 4% vit. A, 20% vit. C, 15% calcium, and 2% iron.

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