Really Easy Mashed Potatoes

13 Jun

Why make boxed mashed potatoes when it is so easy, and healthier to make your own. In less than an hour you can have delicious home-made mashed potatoes plus leftovers for a future meal.  Eat these on the side or use them in my recipe for Mashed Potato Quesadillas.

Photo by: Susan T’s Kitchen

Yummy Mashed Potatoes

6 Garlic cloves

8 large potatoes white or red with skins on.

¼ cup fat-free milk, soy milk, or rice dream

1 tablespoon snipped fresh parsley or oregano

1 pinch salt

1 pinch pepper

To roast the garlic, wrap unpeeled cloves in foil, bake in a 400 degree oven

For 25 minutes or until cloves feel soft.

Meanwhile put potatoes in large pot of boiling water.

Cook until tender.  Drain potatoes.

In large bowl squeeze garlic from peels into the bowl.

Add the cooked potatoes,

Add milk, oregano, parsley, salt and pepper.

Mix with potato masher or electric mixer to desired consistency.

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