3 large russet potatoes
4 garlic cloves, sliced
water to cover potatoes
2 teaspoons butter or margarine
1/8 teaspoon ground white pepper
4 to 6 tablespoons. low fat milk
salt to taste
Peel potatoes, cut lengthwise into quarters and place in a 3 1/2 to 4 quart pan. Add garlic. Pour water over potatoes to cover. Bring to a boil over high heat; reduce heat to medium high and cook, partially covered, until potatoes are very tender when pierced; about 25 minutes. Drain well, then add butter or margarine and ground white pepper. Beat with an electric mixer or mash with a potato masher until smooth; then mix in low fat milk, beating until mixture has a creamy texture. Season with salt and pepper.
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