Cowboy Potatoes

Cowboy Potatoes

(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 jalapeño chiles
salt (optional)
freshly ground pepper to taste

  1. 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.
  2. 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.
  3. 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)