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Cheesy Mashed Potatoes Recipe

by Global Cookbook

Ingredients

4 lrg potatoes, cut into quarters 2 clv garlic, cut in quarters 1/2 c. hot lowfat milk

1/2 c. cheddar cheese 2 Tbsp. butter     Salt and pepper to taste

Directions

1. Put potatoes and garlic in large pan with just sufficient water to cover the potatoes. Bring to a boil, reduce heat to medium, put the lid half-way on the pan and boil for about 20 min. Drain potatoes and garlic and return to pan. Mash potatoes and garlic, then add in about half of the hot lowfat milk, the cheese and butter. Continue mashing over very low heat, adding the rest of the hot lowfat milk as necessary to make the potatoes nice and creamy. Season with salt and pepper.
2. The Skinny: Use low fat lowfat milk and cheese. We leave the skin on our mashed potatoes. Supposedly, most of the vitamins and minerals are in the skin and we are just used to leaving the skin on. Feel free to peel your potatoes before cooking if you prefer; just do not blame us if you miss out on some vitamins and minerals.

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