Serves 8

customer at Dana Point has asked me to make-over mashed potatoes since potatoes in general have gotten a bad rap lately. These are still light and creamy, but totally guilt-free. You could use regular soy milk instead of the evaporated milk, but the result will be a little denser. This new recipe has half the calories, 10 grams less fat, and 8 grams less saturated fat than the original. Ingredients: 1 16-ounce package Melissa's baby Dutch yellow potatoes, scrubbed 1 16-ounce package Melissa's baby red spuds, scrubbed 2 tablespoons plus 1 teaspoon Napa Valley organic olive oil 6-8 cloves garlic, minced 1/2-2/3 cups Carnation nonfat evaporated milk ½ teaspoon salt ½ teaspoon black pepper Instructions: Place potatoes in a large pot (preferably not non-stick) and cover with water. Cover with lid and bring to a boil. Remove lid and continue to boil until tender, about 15 minutes. While potatoes are cooking, mince the garlic and allow it to sit for a few minutes. Heat 1 teaspoon olive oil in a small nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 45 seconds. Reduce heat to low and add evaporated milk. This will heat the milk slightly to improve the texture of the potatoes, but be careful not to cook it too long. Turn off the heat completely after 2 or 3 minutes. Drain the potatoes well and add them back to the pot. Use a potato masher to hand-mash the potatoes. Add olive oil and beat together with an electric hand mixer. Add the garlic, milk, salt, and pepper and beat until fluffy and creamy. Each ½-cup serving contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 130       4 g     1 g     0 mg  165 mg  23 g     3 g     2 g     5 g     1% DV 36% DV 7% DV 5% DV