Recipe

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• 3 medium potatoes, peeled and cut into 1-inch chunks
• 2 cloves garlic, peeled
• 1 oz freshly grated parmesan cheese
• 1/2 tbsp margarine
• 1/2 tbsp chopped fresh rosemary
• 1/4-3/8 cup evaporated low-fat milk
• salt
• ground black pepper

• 1 Place potatoes and garlic in saucepan.
• 2 Cover with water; bring to a boil.
• 3 Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
• 4 Return potatoes and garlic to saucepan.
• 5 Beat with hand-held mixer until combined.
• 6 Add cheese, butter and rosemary; beat until smooth.
• 7 Gradually beat in evaporated milk until fluffy.
• 8 Season with salt and pepper.