Adapted from Cooking Light magazine.
3 heads of garlic (or if heads are large, use 2), cloves peeled
4 baking potatoes (or 5 if the potatoes are small), peeled and cut into 1/2 inch pieces
3 apples, peeled and cut into 1/2 inch pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 to 3/4 cup skim milk, warmed slightly in microwave
Low-fat sour cream for garnish (optional)
Heat oven to 400 degrees F. Toss the garlic, potatoes, and apples
together with olive oil, salt, and pepper in a large nonstick roasting pan. Cook,
stirring mixture occasionally for even cooking, until tender, about 45 minutes.
Transfer the mixture to a medium bowl, and add the milk (only 1/2 cup at first).
Gently mash some of the mixture against the side of the bowl, leaving some whole
pieces, until all of the milk is incorporated. Add the rest of the milk if needed.
Serve immediately, topped with a dollop of sour cream if desired. Serves 6.
250 calories & .5 grams of fat per serving.