2 medium-size Idaho potatoes (about 1 pound)
2 garlic cloves, minced
6 whole black peppercorns
1/2 cup skim milk
1/4 teaspoon

Peel potatoes and thinly slice. Place potatoes in a saucepan with garlic and peppercorns; cover with water. Bring to a boil and cook 20 to 25 minutes until potatoes are soft. Drain.

Place potatoes in a food mill, a blender or food processor fitted with the metal blade and process to a puree. Return to pan; add milk and salt. Heat, stirring until blended.

Garnish Peppered Potatoes with paprika, if desired.

Recipe makes four servings.

Nutritional information per serving (1/4 of recipe):
Calories: 79
Fat: 0g
Cholesterol: 1mg
Sodium: 134mg
Carbohydrates: 17g
Protein: 3g
Exchanges: 1 Starch/Bread