Fat Free Potatoes

This recipe is my version of an idea from The Almost Vegetarian Cookbook. I have made a few changes to simplify it even more.

· Peel (you may skip the peeling if you’d like) and cook potatoes as usual. Drain in pan. Red potatoes or Yukon gold are especially good.
· For each potato cooked, add 1 T no fat cottage cheese and 1 t. skim milk (bring these to room temp first).
· Whip potatoes with an electric mixer, add more milk if needed and salt and pepper to taste. You may also use a masher.
To make these more flavorful, add roasted garlic. You need one large clove garlic per potato, more if you’d like.
· Peel the cloves and wrap securely in aluminum foil. Bake at 325 degrees for 25 minutes (or adjust roasting time if you have something else in the oven at a different temperature).
· Once you remove the garlic from the oven, keep the foil on and tightly sealed until you add the garlic to the potatoes.
You may make this dish ahead of time and reheat before serving, you will not lose any flavor. Always make extra, they are great leftover.
Don’t tell anyone these are fat free, they won’t be able to tell the difference.

If you are garlic phobic and want some added flavor, put a little ground rosemary ( 1/2 teaspoon per 4 potatoes) in before mashing or whipping.