4 medium red potatoes, about 1 pound, scrubbed and quartered
3 garlic cloves, peeled and cut in half
about 1/3 cup fat free low sodium canned chicken broth, heated
salt and freshly ground pepper
1 tablespoon chopped fresh cilantro or flat leaf parsley
Cook potatoes and garlic in a pot of boiling water under tender when pierced with a fork, about 15 minutes. Drain and mash with a potato masher. Add the hot chicken broth and continue to mash, whipping the potatoes until smooth. Season with salt and pepper. Stir in cilantro. Transfer potatoes to a heated serving bowl; serve immediately. 4 servings.
Per serving: 94 calories (1% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 21 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 11 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)
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