(makes 4 servings)
1 pound (480 g) baby red potatoes, scrubbed
3 cloves garlic, peeled and cut in half
about 2/3 cup (160 ml) skim milk, heated
2 teaspoons (10 ml) minced picked jalapeÃ±o chiles
freshly ground pepper to taste
- If potatoes are larger than 1 inch (2.5 cm) in diameter, cut in half or quarters. Drop into a large pot of boiling water along with the garlic. Cook until tender when pierced with a fork, about 10 minutes.
- Drain potatoes and begin mashing potatoes and garlic with a potato masher or electric mixer. Add hot milk and continue mashing until potatoes are desired consistency.
- Stir in chiles and season with salt (if using) and pepper. Serve immediately.
Per serving: 95 calories (0% calories from fat), 5 g protein, 0 total fat (0 saturated fat), 23 g carbohydrates, 2 g dietary fiber, 1 mg cholesterol, 39 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)