Garlic Mashed Potatoes

These mashed potatoes are delectable and delicious with anything from Swedish meatballs to salisbury steak to meatloaf.  Heck, they're probably just good on their own.  Not that I would do that.  Ahem.  The secret is to boil the garlic with the potatoes.  It becomes super soft and easy to incorporate that way!

Garlic Mashed Potatoes (Shelly Redmond)

3 lb. yukon gold potatoes, cut in 2" pieces
6 cloves garlic, smashed and peeled
1 c. fat free half and half
4 T. unsalted butter
2 t. salt
1 t. pepper

Place potatoes and garlic in a large pot and cover with water.  Bring to a boil over high heat and allow to cook for 15-20 minutes until they are fork tender.  Drain the potatoes and put them back in the hot pot.  Add half and half, butter, salt and pepper and mash using a hand mixer or by hand with a potato masher to desired consistency.  Taste for seasoning and serve immediately.

6 servings (225 calories each serving) according to my calculator on loseit.com