1 pound (2 large) potatoes, peeled and quartered 2 large cloves garlic, chopped 2 cups skim milk 1/2 tsp. white pepper
Cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender. Remove from heat. Drain and recover. 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.